
For Bakers 



Calumet Baking 
Itowder Company 

Chicago 




Class ^ _A^A£_ 

Book.__r_C^, 
GopyrightN . 

COPYRIGHT DEPOSIT. 



MODERN 

MIXES 



For Bakers 



Price $2.00 



Calumet Baking 
Powder Company 

Chicago 



C?3 



Copyright 1914 

by 

Calumet Baking Powder Co. 
Chicago 



JAN -4 1915 

^CI.Aa9324:t 



J Modem JtflXeS for Bakers 



An Endorsement From America's 
Greatest Pastry Cook 

PAUL V. RICHARDS 

I take pleasure in stating that the recipes con- 
tained in the book, "Modern Mixes for Bakers," 
published by the Calumet Baking Powder Co., 
have been revised by me and that they are abso- 
lutely correct and practicable. I know one retail 
bakery which has built up a retail business of 
$150,000.00 to $175,000.00 a year by using these 
recipes. There is no other book on the market 
which contains better ,or more useful recipes than 
"Modern Mixes." 

(Signed) PAUL V. RICHARDS, 
mzy 2 Madison Ave., Toledo, Ohio. 



If you do not understand any of the recipes 
or instructions in this book kindly write to Mr. 
Richards at above address. He will take pleasure 
in giving any further information desired on any 
baking question. 



Calumet 
Baking Powder 

is guaranteed 
in every respect 

"\"\ 7"E, the undersigned, Jo 
*^ ^ hereby guarantee Calu- 
met Baking Powder to comply 
m every respect -with all State 
Laws as well as the United 
States Pure Food Law. 

X"\ ZE also guarantee that 
V ^ Calumet Baking Pow- 
der is prepared from tne finest 
materials possible to select, that 
tne goods are pure and whole- 
some m every particular and, 
further, nothing injurious is 
left in the rood. 



@.UMETJ3AKINGrOWDEll(S 




rf/7?*' 




^^r^ 




Introduction 






THESE recipes have been carefully 
selected from thousands submitted 
and form in the aggregate the most 
complete assortment of tried and tested 
formulae that has ever been presented 
to the trade. 

Practical in every respect, perfect in 
proportions, the finished bakings su- 
perior in appearance and taste, they 
are business producers and will appeal 
to a high grade clientele. 

Particular care has been exercised to 
secure that home-made taste and ap- 
pearance so desirable in bakery goods 
and a trial will result in a larger 
demand from the housewife, anxious 
to be relieved from the drudgery of 
baking. 

Standardize your product — the secure 
way to success. 

The Calumet Baking Powder Co. 
extends its sincere thanks to the noted 
Chefs, Bakers and Cooks who by their 
contributions have made this book 
possible and presents it in the hope 
that it will prove a valuable factor in 
increasing the business of bakers every- 
where. 



J ^fodem JfyflJCeS forjBakers 



General Index 



BREAD 



Boston Brown 55 

Boston Brown, with 

Baking Powder 55 

Butter Rolls 54 

Calumet Biscuits 35 

Graham 55 

Ginger 30 

Home Made with po- 
tatoes 52 

Home Made with Malt 

Extract 52 

Hot Cross Buns 54 

Plain Home Made.... 53 
Plain Rolls 54 



Raisin 53 

Rolls 54 

Rye with yeast and 

sour dough 56 

Rye — American 55 

Salt Rising Bread 56 

Special Dough for 

French Coffee Cakes 54 

Sponge 53 

Straight Dough for 

Mother's Bread 53 

Sweet Dough 54 

Tea Biscuits 35 

Whole Wheat 55 



CAKES 



Fruit Cakes 

Boston Fruit 27 

Dark Fruit 25-26 

Imperial Loaf 26 

Light Fruit 26 

Standard Fruit 26 

Special Cakes 

Angel Food Cakes.... 31 

Chocolate Cakes 27 

Chocolate Marshmal- 

low Roll 30 

Chop Suey Cake 34 

Cream Puffs and 

Eclairs 32 

Crumb Cake 34 

Devil's Food Cake.... 27 

Duchess Cakes 22-23 

Eclairs 32 

Gilt Edge Cakes 31 

Golden Rod Cakes.... 30 

Ginger Bread 30 

Ice Cream Cake 29 

Jelly Roll 30 

Lady Fingers 32 

Neapolitan Cakes 29 

Ohio Orange Cake.... 30 
Prince Henry Cake... 29 

Scotch Scones 35 

Spice Loaf or Cheap 

Fruit Cake 29 



Sponge Cake — Ameri- 
can 31 

Strawberry Short Cake 

No. 1 35 

Sunshine Cake 31 

Tart Layer Cake 49 

Tutti Frutti Cake 34 

Vienna Lady Fingers. . 31 
Vienna Almond Layer 
Cake 49 

White Cakes 

Duchess Loaf 22 

Fruit 22 

Layer 21 

Maple Nut 22 

Pound 22 

Silver 21 

Silver Slice 21 

Walnut 22 

White Mountain 21 

Yellow Cake 

Cup 23-25 

Drop 25 

Duchess 22-23 

Genoa 23 

Gold or Wine 23 

Golden Pound 22 

Layer 23 

Loaf or Cup . . 23 

Madeira 23 

Raisin Pound 22-23 

Spice Cup 25 

Wine Layer 23 



j\ {oc/em JMixes for^Bak 



ers 



COOKIES 



Almond Macaroons... 42 

Belmont 38 

Ceylon Cocoanut Drops 40 

Cocoanut Bars 40 

Cocoanut Cookies 39 

Cocoanut Kisses 43 

Cocoanut Macaroons.. 42 

Crullers 32 

Crumb Cookies 38 

Doughnuts 32-34 

Fillings 19-34-46-50 

French Crullers 34 

Fried Cakes 32 

Frostings 35 

Fruit Cookies 35-38 

Fruit Sticks 39 

Ginger Cream 
Cookies 38-39 



Ginger Snaps 42 

Graham Cookies 39 

Hermits 39 

Honey Cookies 40 

Kisses 42 

Lemon Cookies 35 

Lemon Snaps 39 

Metropolitan Jelly 

Buns 38 

Molasses Cookies .... 38 

Oatmeal Cookies 38 

Peanut Bars 40 

Scotch Cookies 38 

Scotch Short Bread... 42 

Sugar Cookies 35 

Tarts 48-49 

Tea Cookies 39 

Vanilla Jumbles 40 



GRIDDLE CAKES 



Buckwheat Cakes with 
Baking Powder 47 

Corn Cakes 46-47 

Crumpets with Baking 
Powder 48 

English Muffins with 
Baking Powder .... 48 



Flannel Cakes 47 

Graham Cakes 47 

Rice Cakes 47 

Waffles 48 

Wheat Griddle Cakes. 47 
Wheat Muffins 47 



PASTRY MAKING 



American Puff Paste.. 43 

Chocolate Pie 44 

Cocoanut Pie 44 

Cream Pie 44 

Custard Pie 44 

Dairy Cream 46 

Lemon Pie 44 

Orange Pie 44 



Pie Dough 43 

Pie Fillers 43-46 

Pineapple Pie 44 

Pumpkin Pie 44 

Raisin Pie 46 

Short Paste for 

Lining Tarts 48 

Vanilla Pie 44 



Helpful Baking Hints 



Baking of Cakes 13 

Bread Making 52 

Cake Philosophy 24 

Cake Baking Costs.... 20 
Evolution of the Baker 14 
Fermentation, Time Re- 
quired 59 

Flour 51 

How to Keep Your 

Trade at Home 45 

Modern Cake Making-.. 12 



Key to Bakeshop Suc- 
cess, The 36 

Oven Hints 57 

Preparing Cakes for 

the Store 15 

Store Hints 33 

Suggestions 41 

Temperature Table.... 58 

Testimonials 3-8-9-10 

Uses for Bread and 
Cake Crumbs 28 




Testimonials l?S^ 




Clias. Weeghman 

Main Office 812 Otis Building 
Chicago 

10 Restaurants in the Commissary and Bakeshop 

Loop District 169 West Madison St. 

November 9, 1914. 

Calumet Baking Powder Company, Chicago, 111. 
Gentlemen: 

We have tried all kinds of baking powder, stand- 
ard brands, as well as special makes. Our experience is 
in favor of your goods, which we have used continuously 
for years. Our pastries are better than ever. 

Since using Calumet we are no longer troubled 
with that "Baking powder taste" frequently following the 
use of other products. In "Individual Chicken Pies" and 
Hot Cakes this improvement is especially noticeable. We 
cannot say too much for your product. 

Yours very truly, 

CHAS. WEEGHMAN. 



Hotel Pf ister 

Milwaukee, Wis. 

November 25, 1914. 

Calumet Baking Powder Co., 

4100 Fillmore St., Chicago, 111. 
Gentlemen: 

It gives us great pleasure to advise that we have 
been users of Calumet Baking Powder for the past few 
years, and it has always given the best of satisfaction. 

Wishing you continued success, we are, 
Very truly yours, 

HOTEL PFISTER. 

Per Ray Smith. 



Barnard Cafe 

609 Fifth Street 
Sioux City, Iowa 

Calumet Baking Powder Co., Chicago, 111. 
Gentlemen: 

I have had about fifteen years' experience in the 
hotel and restaurant business and. I have tried about all 
of the different kinds of baking powder. I have never 
found any that would give me the satisfaction that Calu- 
met would. 

Yours sincerely, 

BARNARD CAFE. 

E. A. Barnard. 
8 



Testimonials 






"\» 



■MMMMMttSW 



Republican House 

Milwaukee, Wis. 

November 25, 1914. 

Calumet Baking Powder Co., Chicago, 111. 
Gentlemen: 

It gives us much pleasure to say a word of com- 
mendation on behalf of the Calumet brand of baking pow- 
der which we have used with such success in our Culinary 
Department. 

We can say in its behalf that it does its work 
quickly and that it is one of the most economical of pow- 
ders which we have used in our Pastry Department. 

Very truly yours, 

THE CHAS. F. KLETZSCH CO. 

A. P. D. 

The Albany 

Denver, Colorado 

December 1, 1914. 

Calumet Baking Powder Co., Chicago, 111. 
Gentlemen: 

I will say that we have used Calumet for several 
years, and as the Albany Hotel is widely known throughout 
the United States, and as no small amount of our reputa- 
tion depends upon our table, we assure you that we would 
not have continued to use it had we not have had the 
utmost satisfaction. 

Wishing you continued success in your new factory, 
we remain, 

Yours respectfully, 

THE ALBANY HOTEL. 

By Norman W. Kelk, Steward. 



Congress Hotel & Annex 

Chicago 

November 21, 1914. 

Calumet Baking Powder Co., Chicago, 111. 
Gentlemen: 

After having tried many brands of baking powder 
we found your goods to give us better results. This is 
especially true in our fine pastries, for which our several 
restaurants are famous. We have used Calumet continu- 
ously now for the last three years and cannot say too 
much in its praise. 

Yours very truly, 

CONGRESS HOTEL COMPANY. 



m. 



1 J *^v 

Testimonials 










The Vienna Bakery 

621 E. Monroe St. 

J. ftodenburg and T. Steinlte, Proprietors 
SPRINGFIELD 

October 16, 1914. 

Calumet Baking Powder Co., Chicago, 111. 
Gentlemen: 

We have experimented with many brands of baking 
powder but have failed to find one that will give us as 
good results as Calumet. We are now using our second 
contract and are convinced that Calumet is the baking 
powder if one wishes to make Quality goods. 

We cater to the best trade, serving about 20,000 
people per month and are able to please the most fastidious 
with our Calumet pastry. 

Your truly, 

VIENNA BAKERY, 

Per John Rodenberg. 



International Stewards Association 

Hotel St. Clair, Detroit, Mich. 

Calumet Baking Powder Co., Chicago, 111. 

Dear Sir: 

I can cheerfully recommend your Calumet Baking 
Powder in every respect, having used same for number of 
years in competition with numerous brands of powder, 
but none have given same amount of satisfaction in 
practical use. 

Yours very truly, 

J. MILLER, 

Steward, Hotel Eastman, Hot Springs, Ark. 

Saxe's Elgin Lunch 

520 Nicollet Ave., Minneapolis 

December 9, 1914. 

Calumet Baking Powder Co., Chicago, 111. 

Gentlemen: 

We have used your baking powder exclusively in 
our various restaurants, both in Milwaukee and Minne- 
apolis, for the past seven years, and am pleased to state 
that these goods have given us entire satisfaction, at all 
times. 

Very respectfully, 

WM. SAXE. 

10 




akers Special 
| Calumet BakingPowder 




BAKERS' Special Calumet is com- 
pounded of exactly the same high 
grade ingredients as our regular goods. 
The powder is made, however, so as to 
act slowly in the dough and to give an 
intensified gas strength after the heat 
strikes it. As a general rule the moisture 
can be increased one pint for every three 
ounces of Calumet used in the mix. 

Flour that will carry 15 to 20 per 
cent moisture is particularly desirable — 
Calumet Baking Powder will carry and 
distribute through pastries 200 per 
cent of its own weight in moisture. 
An extra pint or quart of milk will 
increase the number of cup cakes 
enough to pay the total expense of the 
baking powder — also for the extra milk 
used — and will produce better pastries 
in appearance, taste and texture and 
they will retain their freshness, thereby 
eliminating the losses on stales. 

Calumet Baking Powder is fully 
guaranteed under the Food and Drugs 
Act, June 30, 1906. Registered under 
serial No. 5161. 

11 



^ Modern JMlXeS for Bakers 

Modern Cake Making 

Conditions, materials, etc., vary in every shop, and 
owing to this difference, very much depends on the good 
judgment and intelligence of the workman when trying 
out a new recipe. Recipes are not self-acting and often a 
little experimenting is necessary to make any recipe useful. 

Correct weighing and measuring must be observed. 
It is difficult to weigh out small amounts of baking powder 
on the ordinary bakery scales; all up-to-date cake bakeries 
use a small special scale for this purpose, because a little 
too much or not enough of it is apt to spoil the whole 
mixture. It is always best to sift the added baking 
powder three or more times thoroughly with the flour 
used in the mixture through a fine sieve, to assure even 
distribution and aeration, a fine even texture for the cake. 
Cakes which contain baking powder should be put in 
the oven as soon as possible after mixing, otherwise they 
aerate themselves outside of the oven. A cake recipe may 
be spoiled in many ways: (1) By using poor ingredi- 
ents; (2) by using too much or too little baking powder; 
(3) by poor and insufficient creaming by too slack or too 
light mixing; (4) by too weak or too strong a flour; (5) 
by improper baking, using a too low or too high 
temperature. 

Mixing of Cakes 

The best results are obtained by creaming up sugar 
and fat, or fat and flour in some instances, fully before 
adding any eggs. It is in this part where many bakers 
fail ; they do not get the batter light enough before adding 
the eggs. 

To obtain the best results it is absolutely necessary to 
control the temperature of a cake mixture, by having the 
materials at a certain temperature. 

The fat and sugar creamed up very light are apt to 
curdle when the eggs are added in small portions. While 
this may be partly avoided by adding a small portion of 
flour with each portion of egg, a better way is to have 
cold, that is, about at a temperature near 50 to 56 degrees 
Fahr. This keeps the eggs up to the full strength, and 
their full value as a lightening agent is obtained, while 
when the eggs are warm they are weakened and cause 
curdling of the mixture. 

12 



• 



^ Modem JrflXeS for ^Bakers 

Milk is best added in two or three portions after the 
eggs are all in, mixing the milk with the creamed-up mix- 
ture lightly before adding next addition. This prevents 
curdling. The flour should be mixed in smoothly and 
completely without over-mixing. Through over-mixing 
rich cakes especially are made heavy and cheesy, while 
when mixed right the texture is even and bright, with an 
even and firm aeration/ 

Some flours take up more milk than others, therefore 
a part of the milk may be left out, or more added, to 
make the mixture of the proper consistency. 

Some mixtures can be regulated according to the oven 
heat, so a mixture is given less working in the final mixing 
when the oven is at a higher temperature, and more work- 
ing if oven is at a lower temperature. 

Baking 

Not all ovens register the baking temperature alike, 
which depends on the meter being nearer or farther from 
the furnace, but a few trials will soon teach the proper 
degree for baking. Most all of the ovens can be regulated 
by opening doors and dampers and watching results. 

The size of the cake, as well as the nature of the cake, 
regulates the temperature in which it must be baked to 
obtain the best results. A good baking heat for medium 
grades of cake is 340 to 350 degrees Fahrenheit, 320 
degrees for a richer, and 280 to 300 degrees for the rich- 
est pound and fruit cakes. In many bakeries where sev- 
eral kinds of cakes are made out of one mixture, such as 
wine cakes, loaf cake, layer and cup cakes, these cakes are 
often baked in temperatures ranging from 350 to 450 
degrees right in succession with good results, while other- 
wise they would require separate heats. The larger goods, 
wine and loaf cakes, are put in a place in the oven where 
there is a steady heat with the damper drawn; next 
are put in the layers, and by the time the cup cakes are 
made ready for the oven the first cakes are partly baked, 
the cup cakes (which require more top heat) are put 
in the oven and the damper is shut. Most all practical 
bakers use certain size tins for baking the heavy pound 
and fruit cakes. Frames of wood from three-eighths to 
one-half inch thick, white wood, are used for the sides; 
the bottom is lined with one-eighth-inch asbestos or thick 
paper. Many of these cakes are baked under covers, the 
same as cream breads are baked. This prevents the cake 
from getting too much crust and keeps the moisture in 
baking. A frame of the size 13^x7x3 inches, inside 
measure, will bake about six pounds of cake, scaled in 
dough six pounds three ounces; a frame 19x6^x4^ 
inches, scaled eight and one-half pounds dough, will pro- 
duce eight one-pound slices. 

13 



fe 




'lo/ie Evolution 
o£ t/ie B aker 




A FEW years ago the baker was like the 
dentist and lawyer and did not need or 
L see the necessity of advertising or of 
having any place in publicity enterprises. To- 
day, the up-to-date baker, and those who have 
succeeded beyond the average connect their 
shops with quality products, standardized by 
advertising and the test of time, and enjoy 
to a larger extent the trade and confidence 
of the consumer. 

The reputation and good name secured 
through the manufacture of products that 
gain the approval and custom of the public 
merit the closest attention and application in 
keeping up the standard. 

This is the age of specialization and adver- 
tising — the great and permanent successes 
are occasioned by quality established and 
maintained and continuous publicity which 
the public welcome and respond to. 

Calumet's success is due to an established 
policy of quality and publicity together with 
an unqualified guarantee of satisfaction and 
results. 

No better place could be found than the bake shop 
to introduce a new product and nowhere is there a 
greater opportunity to produce something new and 
appetizing. Most of the bakers today are in a rut and 
do not take proper advantage of the enormous variety 
of recipes and formulas within their grasp. How 
often people look for " something different" — "some- 
thing for a change" only to be disappointed, and thus 
in many homes it is "baker's stuff" that we hear re- 
ferred to sarcastically. 

The desire to sell cheaply is responsible for keeping 
the baking business behind the times, and right now, 
with the high cost of living and the desire of the house- 
wife for more congenial pursuits, is the baker's oppor- 
tunity to put his business on a higher plane, both as 
to clientele and profits. 

14 



J\ 4oc/ern JMlXeS for takers 

Preparing Cakes for the Store 

The successful baker believes in quality as the best 
policy, finishes his cakes attractively, and adds the in- 
creased cost of materials to the selling price of the goods. 

Here is an outline of how a large and successful retail 
bakery prepares the cakes for the store: 

Angel Food Cakes. — These are baked in three sizes ; 
the round cakes are baked in a 2^-quart form with a 
large center tube, and are scaled 15 ounces; when baked 
they are frosted with a white vanilla frosting. Each 
cake is placed on a paper plate. These cakes sell for 25 
cents each. 

One other size is baked in a pan with straight sides 
8^x4^x3^ inches deep. This cake is also scaled 15 
ounces; frosted with vanilla and sells for 25 cents. 

The other size is baked in a large pan 19x11x1^4 
inches. These cakes are scaled 3 pounds each. Two of 
them are put together with marshmallow and frosted with 
white vanilla. The cakes are placed on boards of white 
wood, and in the store are cut in ten slices which sell for 
18 cents each, or $1.80 per block. 

The baker has made a frame out of white tin, the exact 
size of these cakes, which divides and marks each block 
in ten even slices. This makes it easy for the salespeople 
to cut the cakes properly and quickly. 

Orange Cakes are made in two sizes. One is scaled 
11 ounces, baked in a pan inside measure 8^x4^x3^2 
inches; frosted with soft frosting made from the juice and 
rind of oranges. Sells for 25 cents. 

Blocks are baked in same pans as the large angel cakes, 
scaled 2^4 pounds each; two put together with marshmal- 
low or orange and frosted on top with vanilla frosting. 
This makes ten cuts at 18 cents per cut. 

Sunshine Cakes are flavored with lemon rind grated, 
baked in small square tins with center tube; scaled 9 
ounces; frosted with a rather thin fondant which is 
flavored with the grated rind and juice of lemon. 

Layer Cakes are made in a large variety. White and 
yellow layers are filled with white frosting, with marsh- 
mallow, with jams or jellies, or with pastry cream, and 
are put up in two and three layers which sell for 25, 30, 
35, and 50 cents each. The cakes are frosted in white, 
chocolate, with marshmallow, or caramel, etc. ; and some 
are finished with cherries or with chopped nuts, or deco- 
rated with perfect halves of walnuts or pecans, or sprin- 
kled with cocoanut, which gives the patrons a choice. 

15 



J tfodern Mixes forjftak 



ers 



Devil's Food Cakes are baked in 9-inch square lay- 
ers, 1 inch deep, scaled about 14 ounces each, two set 
together filled with marshmallow, iced chocolate or white, 
and toppped off with half walnuts, or baked in large pans 
18x25x1% inches, two pans put together with a generous 
layer of marshmallow filling, frosted on top with choco- 
late and sprinkled with chopped walnuts. Each pan makes 
18 cuts which, at 15 cents per cut, sell for $2.70. The 
layers sell for 50 cents each. 

Neapolitan Cakes are made in three layers in pans 
size 18x25x1% inches; usually one chocolate colored layer 
in center, filled with cream, jam or marshmallow; is 
frosted white on top, sprinkled with cocoanut. Sells for 
same price as the devil's food cake. 

Black Walnut Cake is baked in pans size 1 I%xl9% 
xl% inches. Two pans put together with marshmallow, 
frosted white vanilla and sprinkled with chopped nuts. 
Makes 10 cuts which sell for 15 cents each. 

Lunch Fruit Cakes-Very popular cake. They 
are baked in pans of a size Ilx7%x2 inches. The cakes 
are scaled about 3 pounds. They are finished with a 
thin fondant frosting sprinkled with chopped nuts. The 
whole cake sells for 50 cents, but they are usually cut in 
halves; each half is wrapped nicely in transparent waxed 
paper, tied with a small ribbon, and sells for 25 cents. 

A variety of silver and golden cakes are made, which 
sell as gold or silver slices. These are frosted on top 
only and sell for from 10 to 15 cents per slice, according 
to quality and size. 

Cherry Cakes are made from a white pound cake 
mixture, and about 2 to 2% ounces of cherries are added 
for each pound of cake batter. These cakes are frosted 
with a thin white frosting to which some cut cherries are 
added. These are baked in a pan 8x10x2 inches, and 
sell for 80 cents per pan, or 20 cents per cut. 

Lunch Fruit Cakes. — Very popular cake. They 
pound and are not frosted, such as black fruit cake, home- 
made fruit cake, pound cake and raisin pound cake, are 
baked in long pans which hold about 8% pounds of mix- 
ture, in frames inside measure 18x6^x4^ inches, lined 
with %-inch wood and double paper on bottom and sides, 
baked under cover. After baking, the cakes are turned 
over in the pans on the table, on cloths, to cool. These 
cakes are cut in 1 or 2-pound pieces ; each piece is wrapped 
in waxed paper fastened with fancy stickers and tied with 
a small ribbon — candy-box fashion. This makes a very 
attractive package to take home. These cakes sell for 35, 
30, and 25 cents per pound. 

16 



Modern Mixes for Bakers 

Duchess Cakes are baked in pound loaf tins, scaled 
12 ounces, for 15 cents, and when fully frosted with cara- 
mel or vanilla sprinkled with nuts, sell for 20 cents each. 

Chocolate Rolls are filled with marshmallow rolled 
while hot. When cold cut in five pieces out of each pan 
18x25x1, and frosted fully with chocolate, which sell for 
15 cents each cut. 

Cream Cake or Ice Cream Cakes. — These cakes are 
made from a solid mixture which is usually baked in the 
same size pans as the devil's food cake, to make a cake of 
a thickness of 1J4 inches. Two pans are put together 
with jelly; each pan is then cut in 18 pieces, about 2^ 
inches wide and high and 6 inches long. Each piece is 
fully frosted on top and sides, some in chocolate decorated 
with halves of nuts, others in white decorated with a 
cherry and angelica star in center. These sell for 20 
cents each. 

From the same mixture and thickness of one sheet, 
diamonds and squares are cut about 2 inches long. These 
are dipped in fondant of different colors and nicely deco- 
rated in the center. These small cakes sell two for 5 
cents. 

White cup cakes or vanilla cup cakes are frosted with 
a white vanilla frosting. These sell for 15 cents per 
dozen. Spice cups are frosted with chocolate; sell 15 cents 
per dozen. Lunch cup cakes are frosted with orange 
frosting made from the rind and juice of oranges. These 
sell for 20 cents per dozen. 

This policy of frosting the cakes nicely and making 
them attractive is followed also in other cakes. There 
are many special orders for cakes for birthdays or wed- 
dings, etc. These cakes are exhibited on the counters for 
show and as an advertisement. For the holidays large 
layer cakes are frosted in different colors and fixed up 
with suitable decorations, greetings, etc., and are given 
names to suit occasions. Valentine cakes are decorated 
with heart-shapes; Washington cakes with a bunch of 
cherries; a stem from angelica is inserted; leaves are also 
made from angelica. Christmas cakes are made up holly 
fashion — a spray from angelica leaves and red winter- 
green candy berries. These cakes bring a good price, 
from 75 cents to $1.00 each, and the decoration is not 
expensive. 

The small cakes, such as lady fingers, macaroons and 
cookies, are always packed carefully in symmetrical order 
on papered white tin pans. The pans are refilled and re- 
arranged as the cakes are sold, to make them look always 
at their best. In stacking the lady fingers, each layer is 

17 



Modern Mixes for Bakers 

sifted over thinly with fine icing sugar to make them look 
best. The yeast-raised goods are also carefully glazed, 
washed or frosted. Tea biscuits and scones are washed 
with a good yolk-of-egg wash to make them look rich. 
Other buns and cakes are washed with a thick syrup to 
give a nice gloss. 

By following up this method, and always keeping up 
the quality and making them look as good as they taste, 
this baker has built up a retail business which runs from 
$150,000 to $175,000 per year, including the bread sales. 

It may be added that all the cakes and breads sold in 
this store are marked with neatly printed cards, giving 
the names they go by and the prices they sell for — by the 
piece, pound, or dozen. This is a good practice, as it 
makes the patrons familiar with the names of the different 
goods as well as their prices. It facilitates selling in the 
rush hours, for customers know just what to ask for and 
just the amount that must be paid for the goods. 

Stock Icings for the Bake Shop 

Chocolate Icing. — 10 pounds icing sugar, 1 quart of 
hot water, 2 pounds of chocolate, 6 ounces of butter. Melt 
the chocolate and butter in a slow heat to prevent burn- 
ing ; mix sugar and water together to a thin frosting ; beat 
up well and add the melted chocolate and butter ; mix well 
and beat smooth. This may be made up in any quantity 
to make enough to use for two or three days. Keep well 
covered. To use, take a portion of this and warm it up in 
a small pan, heat not more than blood warm, just so it 
feels warm to the finger, or about 90 to 98 degrees. Over- 
heating makes the frosting turn grey and lose the gloss. 
For a special nice gloss, an egg white or two may be added 
when warming up the chocolate. If chocolate frosting is 
put on too thin it is sure to turn and lose gloss. 

Boiled Chocolate Icing. — Dissolve 6 ounces of choc- 
olate with half a pint of water, stirring constantly, then 
add 2 pounds of sugar. Stir and let boil until it forms a 
strong thread between the fingers. Take off the fire. 
Stir until it thickens and a skin forms on top. Use this 
while hot for dipped cake and other small cakes. The 
goods may be dried quickly in the oven door. 

White Stock Icing. — Mix 3 egg whites with the 
juice of 1 lemon and 1 pound of icing sugar to a stiff 
white icing; then add more icing sugar and 1 pint of warm 
water, and sufficient sugar to make it of the proper con- 
sistency; beat up till white and light. Make it rather 
thick so it does not run and covers well. It may be 
thinned with water for a thin frosting and used cold. 
Make up only sufficient for one day. This frosting may 
be flavored and colored as desired. 

18 



Modern J/flXeS for Bakers 

Caramel Frosting. — Put 6 pounds of granulated 
sugar in a thick copper kettle on the fire and stir without 
adding water until it melts and turns brown. Great 
care must be taken not to burn the sugar on the sides, as 
this would make it taste bitter. When the sugar turns 
a dark brown, add carefully 2 quarts of hot milk and 
a small piece of butter, 2 to 4 ounces. Let boil and stir 
till sugar is dissolved. Take off the fire. Add sufficient 
sifted icing sugar to the syrup to make smooth frosting 
and use warm. This frosting may be used again by 
rewarming, adding a little milk or water. Keep well 
covered when not in use. Caramel frosted cakes are usu- 
ally decorated with chopped or halves of nuts. 

Maple Frosting. — Dissolve 12 pounds of maple sugar 
and 1 pound of glucose in 1 gallon of water on the fire; 
mix sufficient of this syrup with icing sugar to obtain the 
right consistency. Use warm. 

Orange Frosting.— Take the grated rind of 1 orange, 
the juice of 3 oranges and mix with even parts of water 
and sufficient icing sugar to make a thin transparent frost- 
ing. Mix well and use rather thin so it soaks well into 
the cakes. 

55 Marshmallow Fillings 





No. I 




No. II 


10 


lbs. granulated sugar. 


5 


lbs. granulated sugar. 


1 


qt. water. 


1 


lb. glucose. 


1 


qt. egg whites. 


y 2 


pt. water. 


M 


oz. Japanese gelatine, 


i 


pt. egg whites. 




or 


i 


oz. gelatine. 


2 


oz. plain gelatine, dis- 
solved in 


Vs 


oz. cream of tartar. 


1 


pt. of water. 







Vanilla. 

Boil sugar, glucose and water to 240 degrees, or test 
sugar by dropping some from paddle in cup of cold water, 
if it forms a soft ball between fingers, it is done. Have 
the whites beaten stiff with cream of tartar and about four 
to eight ounces of icing sugar, pour the boiling mixture 
slowly onto the whites, beating continually. When nearly 
cold add the dissolved gelatine and beat until it stands up 
well. Add flavor and use. This filling can be colored and 
flavored in various ways, mixed with chopped nuts or can- 
died fruit, and used for filling and icing. 

56 Boiled Frosting 

Six pounds of sugar, one and one-half pints of water; 
boil to 240 degrees; add pinch of cream of tartar; beat one 
and one-half pint egg whites; flavor. Add syrup slowly 
while beating — continue beating until stiff enough to use. 

19 




Cake Baking Costs' k^? 



STUDY to cut down cake-making 
costs. An accident to a machine 
proved that this machine did in an 
hour what it took three men to do by 
hand — and did it far better. In no part 
of the work of a bakery is it easier to lose 
profits by leaks in manufacturing cost 
than in making cakes. 

Study to develop specialties in cakes. 
The fewer varieties a baker makes the 
larger, proportionately, will his profits 
be. The cost per pound of making 
only one kind of cake is noticeably less 
than when that cake is one of four or 
five kinds made. Experience proves 
that cake specialties, well studied and 
watched, are profitable to handle. 

Cakes made with Calumet Baking 
Powder will retain their freshness longer 
than any others and the added mois- 
ture in the mix makes for larger profits. 

Cut out the kinds of cakes that break 
easily. Allow no returns — except very rarely, 
and then only for special reasons. There is 
no sense in returning bakery goods, either 
bread or cake. 

Don't make any cakes unless you have a 
system by which you know exactly what each 
cake costs. Cake profits are the most elusive 
thing about a bakery; you must tag each item 
of cost and chase it down to the last fraction 
of a cent, or you will not know what to charge 
for your goods. 

20 



Popular Mixes 





White Cakes 

1 Silver Cake, Silver Slices 

No. I No. II 

2y 2 lbs. standard powdered 3 lbs. powdered sugar. 

sugar. V/z lbs. lard. 

1 lb. butter and lard. 1 pt. egg whites. 

1 pt. egg whites. \y 2 pts. milk. 

1 pt. milk. Vanilla flavor. 2> l / 2 lbs. cake flour. 

2% lbs. cake flour. \]/ 2 oz. Calumet Baking 

1 oz. Calumet Baking Powder. 

Powder. 

Method of Mixing. — Sift baking powder with the flour; 
cream sugar and butter light; add and beat in the eggs 
in very small portions; beat well between each addition. 
Add flavor, beat in a handful of the flour, then add milk 
in two portions, mixing it in before adding the next por- 
tion; then add the rest of the flour. 

Bake loaf cake in 300 degrees Fahrenheit; layers in 
350 to 375. 

3 Silver Cake 

3 lbs. XX Sugar. 4% lbs. flour. 

2 lbs. butter. 3 oz. Calumet Baking 
1 qt. egg whites. Powder. 

1 qt. milk. Vanilla. 

4 White Layer Cake 

5 lbs. sugar. iy 2 lbs. flour. 

2^2 lbs. butter and lard. 5 oz. Calumet Baking 

1 qt. egg whites. Powder. 

1^2 qt. milk. Vanilla. 

Bake in 370 to 380 degrees Fahr. 

5 White Layer Cake 

3 lbs. sugar. 4 T / 2 lbs. flour. 

VA lbs. butter. 2 oz. Calumet Baking 

1 qt. egg whites. Powder. 

\y 2 pts. milk. Vanilla. 

6 White Mountain Cake 

Bake thick layers with the following mixture: Two 
pounds of sugar and one and one-quarter pounds of butter 
creamed together, add slowly the whites of twelve eggs, 
one pint of milk and two pounds of flour with one ounce 
of Calumet Baking Powder; almond flavor. Set two lay- 
ers together with jelly, cover well with light meringue; 
dust with cocoanut and set a minute in hot oven to brown 
the top. 

21 



j Modern Mixes forBak 



ers 



White Pound Cake and Fruit Cake 



10 lbs. powdered sugar. \\y 2 lbs. cake flour. 

3}i lbs. butter and lard. 4 oz. Calumet Baking 

2y 2 qts. egg whites. Powder. 

2% qts. milk. Vanilla flavor. 

Cream six pounds of sugar, light, with butter and lard, 
add rest of sugar gradually when beating in the egg whites, 
then finish as usual. Bake in- frames or loaves in 280 to 
300 degrees Fahr. 

By adding six pounds sultanas or four pounds cut cher- 
ries or citron, or mixed fruit, four different kinds of cakes 
can be produced. Makes also a good Bride's Cake. Nut 
Loaf Cake; by adding chocolate or pink coloring it can be 
made into Marble Cake. Baked in a thick sheet. It may 
be cut up in crescents, diamonds and squares and iced 
with different colored and flavored frosting. 



8 Duchess Loaf Cake 

2 l / 2 lbs. XX sugar. 4*/ 2 lbs. flour. 

\y 2 lbs. butter or lard. 3 oz. Calumet Baking 

1 qt. egg whites. Powder. 

1 qt. milk. Mace flavor. 



9 Walnut Cake or Maple Nut Cake 

2Y 2 lbs. brown sugar. 2 oz. Calumet Baking 

1 lb. butter. Powder. 

14 . egg whites. 3% lbs. flour. 

1 qt. milk. y lb. nuts. 

Maple frosting. 

Sprinkle top with chopped nuts. 

Yellow Cake 

10 Golden Pound Cake, Raisin Pound Cake 

2>y 2 lbs. powdered sugar. 3y 2 lbs. cake flour. 

2 lbs. butter and lard. T / 2 oz. Calumet B a ki n g 

1 pt. whole eggs. Powder. 

1 pt. yolks. Flavor of mace and vanilla. 

\y 2 pts. milk. 

By adding three to three and one-half pounds of fruit 
a very good grade of Pound Fruit Cake can be produced. 
Mixing cherries, sultanas and citron produces a fine Genoa 
or Oriental Cake. 

Mix as directed in chapter on mixing. Use all whole 
eggs for Pound and Fruit Cake, half yolks for Golden 
Cake. Bake in frames or in covered pans in 280 to 300 
degrees Fahr. Increase Calumet Baking Powder one-quar- 
ter ounce when baking in open pans. 

Sells plain 25 cents per pound; with fruit, 30 to 35 cents 
per pound. 

(Scale, %y 2 pounds in pan 19x4^x6^2, lined with ^-inch 
boards, 3 thicknesses of paper on bottom.) 

22 



^ Modern JMlXeS for Bakers 

Gold Cake 

11 For Loaf Cakes or Cup Cakes 

2y 2 lbs. sugar. 2y 2 oz. Calumet Baking 
2 lbs. butter. Powder. 

1 qt. Ggg yolks. 3y lbs. flour. 

1 qt. milk. Lemon flavor. 

12 Gold Cake or Wine Cake, Duchess Cake 

\y lbs. sugar. 2%. lbs. flour. 

1 lb. butter. 1% oz. Calumet Baking 

1 pt. eggs. Powder. 

1 pt. milk. Mace flavor. 

For Gold Cake use half yolks, half whole eggs. 

Cup Cakes, Layer Cakes or Loaf Cakes. Bake in 320 
to 350 degrees Fahr. 

13 Madeira Cake or Duchess Cake 

1 lb. 12 oz. sugar. . t 2. lbs. 12 oz. flour. 

\ x /i lbs. butter. j-— 3 Y\ oz. Calumet Baking 

15 eggs. Powder. 

1 pt. milk. 

Make into Loaf Cakes with thin slices of citron peel on 
top and dust with granulated sugar, or leave plain, ice top, 
sprinkle with chopped nuts. 

14 Genoa Cake 



VA lbs. xxxx 


sugar. 


y, lb. citron. 






\y 2 lbs. butter. 




2y A lbs. flour. 






18 


eggs. 




Pinch of Calumet 


Baking 


2 


lbs. raisins. 




Powder. 






2 


lbs. currants 










15 




Raisin Pound Cake 






3 


lbs. sugar. 




Zy. lbs. flour. 






2 


lbs. butter. 




1 oz. Calumet B 


akin 


g 


1 


qt. eggs. 




Powder. 






1 


qt. milk. 




2 lbs. raisins. 








Weigh in one- 


pound cakes. 






16 


No. I 


Yellow 


Layer Cake 

No. II 






3 


lbs. powdere 


d sugar. 


2>y> lbs. powdered 


sugar. 




iy lbs. butter and lard. 


y 2 lb. butter. 






20 


eggs. 




10 eggs. 






1 


qt. milk. 




1 qt. milk. 






4 


lbs. flour. 




4J4 lbs. flour. 






3 


oz. Calumet 
Powder. 


B a k i n 


g 4 oz. Calumet B 
Powder. 


akin 


g 




Mix as usual. 


Bake in greased and flour dusted pans 


330 


to 340 degrees. 








17 




Wine 


Layer Cake 






3 


lbs. sugar. 




3 oz. Calumet B 


akin 


g 


iy 


lbs. butter. 




Powder. 






i 


qt. eggs. 




Ay lbs. flour. 






i 


qt. milk. 




Lemon flavor. 







23 






Cake Philosophy 



nV.--\| 



Jul 




MAKE good cake; not simply cake 
that will "pass," but cake that 
is better than other bakeries 
make. Use standardized materials 
that produce uniformly satisfactory 
results. Stick to that which proves 
good, whether it be flour, baking powder, 
flavoring, etc. Calumet Baking Pow- 
der is always the same, always produces 
the best results and is absolutely uni- 
form and dependable. Experience shows 
that the public is always ready to pay 
a reasonable price for good things to 
eat. That has been proven so often 
and so positively, that a baker is very 
foolish to work on any other basis. 

Make the best cake you know how 
to make; know exactly what it costs; 
then ask a price that will ensure you 
a profit. Make that quality uniform 
and your trade will come to it. 
Have patience; building a cake business 
is not a one year proposition. 

Get away from icing — if you can. 
It is not easy to do it, for the public 
likes icing on cakes; but if your trade 
can be educated to do without the 
icing, you will show more profits at the 
end of the year. 

24 



J ^foc/em JflJCeS for Bakers 

Cup Cakes 

3 lbs. powdered sugar. 5 lbs. soft flour. 

1 lb. butter and lard. 4 oz. Calumet Baking 

8 eggs. _ Powder. 

3 pts. milk. 

Mix like Plain Cakes. Bake in 375 to 380 degrees. 
Makes sixteen dozen at 10 cents per dozen. 



19 Cup Cakes 

2 lbs. powdered sugar. 4 lbs. cake flour. 

1 lb. butter and lard. 2>y 2 oz. Calumet Baking 
10 eggs.^ Powder. 

1 qt. milk. Lemon or Vanilla. 
Makes twelve dozen. 



20 Spice Cup Cake 

\y 2 lbs. sugar. 3 lbs. cake crumbs. 

\y 2 lbs. lard. 5 oz. Calumet Baking 
10 eggs. Powder. 

2 qts. molasses. \y 2 oz. cloves. 

6 J / 2 lbs. flour. \y 2 oz. cinnamon. 

Makes twenty-one dozen. 

Soak crumbs in water. Rub sugar, spices and lard, add 
eggs, molasses and water and flour, mix well and drop in 
well greased tins. Bake in 350 to 375 degrees Fahr. 



21 Drop Cakes 

2 lbs. sugar. J / 2 oz. ammonia. 

\y 2 lbs. butter. 1 oz. Calumet Baking 

12 eggs. Powder. 

1 pt. milk. Zy 2 lbs. flour. 

Dropped on greased pans. 



Fruit Cakes 

22 Good Dark Fruit Cake 

4 lbs. XXXX sugar. 1 lb. citron. 

4 lbs. butter. 2 lbs. crushed nuts. 

2 qts. eggs. 2 oz. cinnamon. 

y 2 pt. molasses. 2 oz. allspice. 

7 lbs. currants. 1 lb. cloves. 

7 lbs. raisins. 1 oz. mace. 

2 lbs. cherries (candied). 4 lbs. flour. 

1 lb. orange and lemon 1 oz. Calumet Baking 

peel. Powder. 
This cake may be used for Christmas and for Wedding 
Cake; should retail for 35 to 50 cents per pound. Bake in 
250 to 280 degrees Fahr. 

25 



Modern JtflXeS for Bakers 



23 



Dark Fruit Cake 



4 
2 
1 

4 
1 


lbs. sugar, 
lbs. butter, 
qt. eggs, 
lbs. flour, 
oz. Calumet 


B 


ak 


i n 


S 


8 
6 
1 
1 


pt. brandy, 
lbs. sultanas, 
lbs. currants, 
lb. citron. 
oz. cloves. 


V2 


Powder, 
pt. molasses. 










2 
2 


oz. cinnamon 
oz. allspice. 



Mix fruit with brandy and molasses. Cream, sugar 
and butter with eggs as usual; add flour and fruit. Before 
baking wash over the cakes with a thin molasses and water 
to give a nice gloss. Bake in frames or blocks, or in 
round pans not less than two pounds in well greased and 
papered pans, 275 to 300 degrees. Retails at 25 cents per 
pound. 



24 



Standard Fruit Cake 



4*^2 lbs. powdered sugar. 
2>Y\ lbs. butter and lard. 
3 pts. eggs. 
1^ pts. milk. 
6^2 lbs. cake flour. 
Y oz. Calumet Baking 
Powder. 

Flavor with 1 grated nut- 
meg or y 2 oz. mace or 
lemon extract. 



For Oriental Cake, add: 

1 lb. citron. 

2 lbs. cut cherries. 

3 lbs. sultanas. 

For Light Fruit Cake, 
add: 

1 lb. citron. 

2 lbs. currants. 

3 lbs. sultanas. 

For Sultana Cake, add: 
6 lbs. sultanas. 

For Cherry Cake, add: 
A]/ 2 lbs. cut cherries. 



Sell Oriental and Cherry Cake for 30 to 35 cents per 
pound; Plain Fruit and Sultana for 25 cents per pound. 
Bake in frames or covered tins and cut as usual, or bake 
for special holiday cake in two and three pound round 
cakes which can be frosted and decorated. 



25 

2Y 2 lbs. XX sugar. 

V/2 lbs. butter. 

1 qt. eggs. 

1 pt. milk. 

2 lbs. currants. 
2 lbs. raisins. 



Light Fruit Cake 



1 lb. citron, sliced. 

y 2 lb. almonds, blanched. 
3 lbs. flour. 

y 2 oz. Calumet Baking 
Powder. 
Lemon flavor. 



26 



Imperial Loaf Cake 



1 lb. sugar. 

12 oz. butter. 

10 eggs. 

1 lb. chopped almonds. 

y 2 lb. raisins. 



y 2 lb. sliced citron. 
Juice of 1 lemon. 
Nutmeg. 
1 lb. flour. 



Ice all over. Put blanched almond on each corner. 

26 



J tfodem J/flXeS for Bakers 

27 Boston Fruit Cake (Apple Fruit Cake) 

4 lbs. flour, half spring, 1 qt. molasses. 

half winter wheat 1 lb. dried apples. 

flour. 1 lb. currants. 

\y 2 lbs. sugar. , 1 lb. raisins. 
\y 2 lbs. butter and lard. y oz. allspice. 

5 eggs. V% oz. cloves. 
\y 2 oz. soda, dissolved in %, oz. cinnamon. 
1 pt. of milk. 

Makes five cakes, three pounds each. Size of pans: 
Top length, 11x7^; bottom, 10^x6^; 2-inch rim. 

Soak apples over night. Let come to a boil, take off, 
strain and cool, cut in small dice, mix with fruit and dust 
with four ounces flour. Mix like other cakes. Use good, 
dark molasses. Bake in greased and dusted pans with 
paper in bottom, 325 degrees. 

Special Cakes 

28 Chocolate Cakes 

2y 2 lbs. powdered sugar. 2 oz. Calumet Baking 

1 lb. butter or lard. Powder. 

iy pts. eggs. 1 oz. cloves and cinna- 

iy pts. milk. mon. 

2y 2 lbs. half bread and half 8 oz. chocolate, 
cake flour. 

When using powdered chocolate add one-quarter pint 
more milk. 

Melt chocolate with one-half pound of the sugar and 
half pint of milk on the fire and let cool. Cream butter 
and rest of sugar, add eggs by degrees, add spices, mix 
milk and chocolate together, add to butter, cream, then 
add flour with the Calumet Baking Powder sifted in and 
mix Avell. Bake in 300 to 325 degrees in loaves or layers. 

29 Devil's Food Cake 

4 lbs. powdered sugar. 1 oz. cinnamon. 

\y 2 lbs. butter. 3 pts. milk. 

18 eggs. 3 oz. Calumet Baking 

4 lbs. cake flour. Powder. 

12 oz. chocolate. 

Mix No. 29 like other cakes and add chocolate, melted, 
after the flour and beat well after adding. Bake in 340 to 
350 degrees in greased and papered pans. 

30 Devil's Food Cake 

Zy 2 lbs. sugar. 1 lb. chocolate. 

1 lb. 6 oz. butter. \y oz. soda. 

1 pt. milk. 2>y 2 lbs. bread flour. 

1 pt. yolks. y 2 oz. cinnamon. 

2 qts. milk. 

For No. 30 put chocolate with one quart of milk in the 
oven to melt, stir until smooth, add one pound of the 
sugar and stir again, then mix in the other quart of cold 
milk. Cream two and one-half pounds of the sugar with 
soda, spices and butter, add eggs, then chocolate and the 
flour; bake in layers. Can be used also for Chocolate Roll. 
Scaling: Zy 2 pounds in a pan, 18x25x1*4 inches. 

27 




e»^s^miimmammmmimimmameiat 



yipep for Bread 
and Cake Crumbs 



Mwssswja ' -a-. ^smi^smssmassiKS^ss^sBsisa^BKmmi^xstm 




THERE are many ways of using stale 
bread or left-over and broken stale cake 
and cake trimmings. The bread may be 
ground fine and used for rye bread, graham, 
Boston brown bread and for whole wheat 
bread. In some bakeries the brown crust is 
trimmed off, the bread is then soaked in water, 
then rubbed through a sieve and used up in 
the darker breads — such as rye, Boston brown 
and graham bread. 

In one bakery they use a large food grinder; 
the power is taken from the mixer and can 
be attached to the grinder which they use for 
grinding the stale breads. 

For graham breads they use the entire loaf, 
grind it up medium fine, and just toast it a 
little; then grind it the second time. This 
makes it almost like flour. This baker uses 
from one-third to one-half of crumb in the 
rye and rye-graham breads, and says it makes 
a better grade of bread than when using 
straight flour. The white crumb is ground 
fine, without toasting, and used in the whole 
meal bread. 

In the usual Boston brown bread mixtures, 
from one-third to one-half of bread crumbs 
can be used with a slight increase of sugar 
or molasses; when rich cake crumbs are used 
the amount of sugar should be reduced. In 
bakeries which supply lunch rooms, or run a 
lunch room in connection with the bakery, 
bread crumbs can be used in many other 
ways. 

To use left-over or broken cakes and cake trim- 
mings profitably, the light cakes should be kept separ- 
ate from the dark cakes. In this manner the dark 
crumbs may be used for spice cake, ginger cookies, etc., 
while the light crumbs and cakes may be used for 
fillings and lighter crumb mixtures. 

28 



Modem JrflXeS for Bakers 

31 Ice Cream Cakes 

A rich cake mixture which can be used for blocks, 
torten, or for dipped squares, also for ice cream cakes. 
5 lbs. powdered sugar. 63^2 lbs. cake flour. 

3 lbs. butter. 1 lb. corn starch. 

1 qt. yolks. 3 oz. Calumet Baking 

1 qt. whole eggs. Powder. 
1^2 qts. milk. Vanilla flavor. 

Mix like pound cake, sift flour, starch and Calu- 
met Baking Powder well together and sift three times. 
Makes three pans 18x25x1 %. inches. Bake in 300 to 325 
degrees. 

32 Neapolitan Cakes 

5 lbs. powdered sugar. \y> pt. yolks. 

2 lbs. butter and lard. ., , , 

2 lbs. spring wheat flour. l &• whole e ^ s ' 

3 lbs. cake flour. 3 pts. milk. 

4 oz. Calumet Baking Ar - u a 

-d , & Vanilla flavor. 

Powder. 

Mix cake as usual but beat up well after the flour has 
been added. This makes a close grained cake which can 
be used for large layer cake, birthday cake, etc. A part 
of the mixture may be colored with chocolate. Makes 
two three-layer Neapolitan Cakes, put together with jam 
or marshmallow. Baked in pans, size, 18x25x1 y inches, 
350 to 375 degrees. 

33 Prince Henry Layer Cake 

iy 2 lbs. powdered sugar. \y 2 oz. mixed spices. 

1 lb. butter. 6 oz. currants. 

1 pt. yolks. 6 oz. sultanas. 

34 pt. molasses. 12 oz. orange and citron 

3 oz. Calumet Baking peel. 

Powder. The fruit and peel chopped 

2>y 2 lbs. bread flour. fine together. 

1 qt. milk. 

Mix as usual. Bake in greased and papered layer tins, 
round or square. Fill with soft frosting or marshmallow. 
Frost top and sides white or caramel or chocolate. Decor- 
ate with halves of pecans or walnuts. 

34 Spiced Loaf Cakes or Cheap Fruit Cake 



2y 2 lbs. sugar. 


1 


qt. 


milk. 


3 lbs. lard or vegetable 


2 


oz. 


soda. 


fat. 


2 


oz. 


cloves. 


\y 2 pt. eggs. 


1 


oz. 


allspice. . 


2 qts. N. O. molasses. 


1 


oz. 


cinnamon. 



A part honey can be used in place of molasses for a 
better grade of cakes. 

Mix as usual like cakes but beat well after flour is 
added. If flour is strong use a little more milk. 

Bake in frames, wash top with egg and sprinkle a 
few shredded peanuts or almonds if sold plain or wash 
with water and frost chocolate. For a fruit cake add 
two or three pounds of raisins or half currants. Bake in 
frames or in pound loaves or two pound oval pans in 320 
to 325 degrees. 

29 



35 Ginger Bread 

y 2 lb. sugar. \]/ 2 oz. soda. 

y 2 lb. lard. 2 l / 2 lbs. spring wheat flour. 

1^2 pts. molasses. Add ginger. 
\y 2 pts. water. 

36 Chocolate Marshmallow Roll 

5 oz. Calumet Baking 
3 lbs. powdered sugar. Powder. 

1 pt. yolks. 10 oz. chocolate m e 1 1 e d 

1 pt. whole eggs. with 2 oz. of butter or 

\y 2 qts. milk. lard. 

A x / 2 oz. cake flour. y 2 oz. cloves. 

1 oz. cinnamon. 
Rub sugar and eggs, add melted chocolate and spices 
after the eggs, then milk and flour. Mix well and bake 
on greased papers in 350 to 400 degrees. Roll hot, fill 
with marshmallow, let cool and cut and frost with choco- 
ate. Makes four rolls, cut in five pieces each. Pans, 
18x25x1^4 inches. 

37 Jelly Roll 

4 lbs. sugar. 5 lbs. flour. 

1 qt. eggs. 4 oz. Calumet Baking 

1 qt. milk. Powder. 
Lemon and salt. 

38 Jelly Roll 

1 lb. XX sugar. % oz - Calumet Baking 

10 eggs. Powder. 

1 lb. flour. Lemon and salt. 

y pt. milk. 

39 Golden Rod Cake 

With one pound of butter and lard, cream one and one- 
half pounds of sugar, ten eggs, two-thirds of a pint of 
milk, juice and grating of two oranges, two pounds of cake 
flour, one ounce of Calumet Baking Powder. Mix and 
bake like above. Ice some with orange, some straw- 
berry, some chocolate. On one side ornament the name 
"Golden Rod" in different colors; that is, if cakes are 
frosted chocolate, ornament in yellow, if iced yellow, 
ornament in pink or white, etc. 

40 Ohio Orange Cake 

2 J / 2 pts. of egg whites. y 2 oz. cream of tartar. 

2 lbs. powdered sugar. 3 oranges. 

1 pt. yolks. (For size of pans see pre- 

1 lb. 2 oz. of powdered paring the cakes for 

sugar. the store.) 

1 lb. 10 oz. cake flour. 

Method of Mixing. — Grate rind of two oranges and 
stir with yolks and one pound and 2 ounces of sugar. Beat 
up the whites, add cream of tartar and beat in one-half 
pound of the two pounds of sugar and mix in the balance 
lightly, then add the yolks and lightly fold in the flour. 

30 



^ Modern Mixes for Bakers 

Bake in dry pans at 320 degrees. Turn over on bags, 
let cool. Run knife around the sides and knock out the 
cakes. Make a soft frosting with the juice of the oranges, 
the grated rind and half water and icing sugar to make 
a transparent frosting. 

41 Gilt Edge Cake 

4 lbs. XXXX sugar. 1 pt. egg yolks. 

1 lb. 12 oz. flour. Lemon flavor. 

1/4 qts. egg whites. . % oz. cream of tartar. 

Mix and bake like Ohio Orange Cake. 

42 Angel Food Cake 

No. I No. II 

1 qt. egg whites. 1 qt. egg whites. 

2 lbs. powdered sugar. 1^4 lbs. powdered sugar. 
14 oz. cake flour. 18 oz. cake flour. 

2 oz. corn starch. 2 oz. corn starch. 

Yi oz. cream of tartar, y 2 oz. cream of tartar, 

vanilla. 
Corn starch may be left out in the cakes and flour used 
in place of it if egg whites are weak and old. This holds 
up the cakes better in baking. 

Mix flour and starch with half of the sugar and sift 
together. Beat whites firm and gradually beat in rest 
of sugar. Add flour and mix lightly with rest of flour and 
sugar. 

Bake in dry pans in 300 to 320 degrees Fahr. Turn 
over on cloths till cold and knock out the cakes. (See 
preparing the cakes for the store.) 

43 Sunshine Cakes 

\ T A qts. yolks. 2 oz. Calumet Baking 

1H qts. whites. Powder. 

4 lbs. powdered sugar. Flavor with grated rind of 

3 lbs. soft flour. 2 lemons. 

Stir yolks and three pounds of the sugar and lemon 
rind. Beat up whites and gradually beat in one pound of 
sugar. Sift Calumet Baking Powder in flour. Mix yolks 
and whites lightly, then add flour carefully. Bake in 325 
degrees, in dry pans with paper in bottom. Turn over 
and let cool when baked. 

44 American Sponge Cake 

Beat up one pound of powdered sugar with twelve eggs, 
set in hot water bath until warm, beat until it does not run 
down quick from the beater, when raised; then add lightly 
one pound of pastry flour, sifted, with one-half of an 
ounce of Calumet Baking Powder. Bake in duchess tins 
at about 360 degrees. 

45 Vienna Lady Fingers 

1 pt. egg whites, beaten 14 oz. pastry flour sifted 
stiff. together. 

yi pt. egg yolks mixed in Lemon flavor. 
1 lb. XXXX sugar. 

Place on paper and dust well with powdered sugar. 
Bake on double pans or on double paper in 400 degrees. 

31 



^ Modern Mixes forBak 



ers 



46 Lady Fingers 

1 pt. eggs, 1 lb. winter wheat flour. 

1 lb. XXXX sugar, well Lemon flavor, 
beaten. 

This mixtuure is best made beaten warm and then cold 
like American Sponge Cake. 

47 Cream Puffs 

Boil one quart water and one pint cooking oil, add one 
pound flour and sixteen eggs, one level teaspoon Calumet 
Baking Powder. 

48 Cream Puffs 

Boil twelve ounces lard in one quart water, add one and 
one-quarter pounds spring wheat flour, rub in twenty-one 
eggs, pinch of soda. 

49 Cream Puffs and Eclairs 

1 qt. water. 20 to 24 eggs. 

1 lb. lard. %. oz. powdered ammonia. 

y 2 pt. milk. Makes 8 dozen large puffs. 

1%. lbs. bread flour. 

Boil water and lard, let come to a good boil, stir in 
the sifted flour, mix smooth and put in bowl, add the milk, 
mix again and work in the eggs in small portions, more or 
less according to stiffness of mixture. For Puffs add 
ammonia, for Eclairs leave it out. Try to get the Puffs 
in the oven while the mixture is warm. Bake on light 
greased and dusted pans in 380 to 400 degrees. Let bake 
when oven is hot with door open, shut when oven is 
cooler. Don't have mixture too stiff, this would keep the 
Puffs small; if too soft the Puffs draw up and make a 
curved bottom. Too much heat causes caps to form, 
makes lop-sided Puffs; insufficient heat makes them small. 

50 Fried Cakes 

Stir together eight eggs, one and one-half pounds of 
sugar, one-fourth of a pound of butter; then add one quart 
of milk, salt, mace and four and one-half pounds of pastry 
flour with two ounces of Calumet Baking Powder, mix 
light, so it will not be tough. Have the grease hot before 
you cut them out, and turn them over before they com- 
mence to break on top. 

51 Doughnuts or Crullers 

Five eggs, twenty ounces of sugar, one and one-fourth 
quarts of milk, one-fourth of a pound of butter, salt, mace 
or vanilla flavor; then add four pounds of pastry flour with 
two ounces of Calumet Baking Powder. Roll out the 
same as for fried cakes, cut out with cruller cutter, and 
pull the right upper corner through the second cut. Bake 
at once. When cold, roll in powdered sugar, corn starch 
and cinnamon mixed. If you want to use sour milk, use 
one-half ounce of soda in the milk, and one ounce of cream 
of tartar in the flour. 

32 






Store Hints 




SHOW your goods but don't stop with 
showing them. Show-card them, 
too. If you want the trade of the 
young people of your town, the best way 
to go after it; is to be good to the children. 

If you do not know exactly what it costs 
you to do business, you may be sure that 
it is costing you more than you think. 

Can you think of any advantage a dirty 
store or an untidy salesman possesses 
over a neat store and a clean salesman? 

The store that makes the customer 
feel welcome the first time he comes is 
the store that will have the first chance 
to welcome him again. 

Don't worry about not getting the 
business of the first families if they are 
the kind who expect you to carry them 
on your books for a year. 

What are you and the merchants on 
your side of the street or on your street 
doing to get more people to come by 
your stores every day? 

The public is not asking you whether 
you are willing to have your store 
judged by its windows or not. It is 
simply going ahead and judging. 

Don't think that all the money you 
pay to get your name in print is charge- 
able to the advertising account. Not 
all printed matter is advertising. 

33 



J\ /foc/em Mixes forfiak 



ers 



52 Doughnuts 

1 lb. sugar. 3 oz. Calumet Baking Pow- 
4 oz. butter. der. 

1 qt. milk. 4 lbs. flour. 

7 eggs. Mace. 

53 French Crullers 

One quart water and twelve ounces lard, boiled, then 
add one-half pint milk, four ounces sugar, one quart eggs, 
one and one-quarter pounds spring wheat flour. Mix like 
Cream Puffs. Dress on greased paper with bag and star 
tube in rings. Fry in hot lard, turning cakes over several 
times. Dust with powdered sugar. 

54 Crumb Cakes 
Tutti-Frutti or Chop Suey Cakes 

\y 2 lbs. brown sugar. 2 y 2 oz. soda, dissolved in 1 

12 oz. lard. r of t 

1 qt. molasses. 

1 lb. nut meats or less. 4 lbs. soft flour. 

1 lb. seedless raisins. ,q ^ 

3 lbs. cake crumbs, soak- ^ &s ' 

ed in 5 pts. of water. 1 oz. mixed spices. 
Makes 13^> dozen, which sell at 12 cents per dozen. 
Size of rings used 3^> inches long with rounded ends 1^4 
inches wide, 1 inch high. 

This mixture is baked in oval rings, which should be 
well greased and dusted with flour, set on greased and 
dusted pans. Mix sugar, lard and spices and eggs; add 
molasses, the soaked crumbs, flour, nuts and fruit. Bake 
in 325 degrees. This mixture can be baked in a large pan 
lined with thin pie crust and cut in slices after baking, or 
it may be baked in well greased and dusted muffin pans, 
also in loaf cake pans. 

55 Marshmallow Fillings 

No. I No. II 

10 lbs. granulated sugar. 5 lbs. granulated sugar. 

1 qt. water. 1 lb. glucose. 

1 qt. egg whites. J A pt. water. 

1% oz. Japanese gelatine, 1 pt. egg whites. 
or 1 oz. gelatine. 

2 oz. plain gelatine, dis- % oz. cream of tartar. 

solved in 1 pt. of 
water. 
Vanilla. 

Boil sugar, glucose and water to 240 degrees, or test 
sugar by dropping some from paddle in cup of cold water, 
if it forms a soft ball between fingers, it is done. Have 
the whites beaten stiff with cream of tartar and about four 
to eight ounces of icing sugar, pour the boiling mixture 
slowly onto the whites, beating continually. When nearly 
cold add the dissolved gelatine and beat until it stands up 
well. Add flavor and use. This filling can be colored and 
flavored in various ways, mixed with chopped nuts or can- 
died fruit, and used for filling and icing. 

34 



^ Modern Mixes for Bakers 

56 Boiled Frosting 

Six pounds of sugar, one and one-half pints of water; 
boil to 240 degrees; add pinch of cream of tartar; beat one 
and one-half pint egg whites; flavor. Add syrup slowly 
while beating — continue beating until stiff enough to use. 

56b Strawberry Short Cake No. 1 

Make a rich tea biscuit dough of three pounds of flour, 
six ounces of butter and lard, two and one-half ounces of 
Calumet Baking Powder, a little salt, and one quart of 
milk, roll out in round layers one-fourth of an inch thick, 
wash one layer a little with butter, lay another on top and 
bake. Take apart, spread with butter on the soft side, fill 
well with berries and juice and set the top on, spread with 
berries again, and pour juice over all. Have berries mixed 
well with powdered sugar for one hour. 

57 Calumet Biscuit — Tea Biscuits 

Zy 2 lbs. flour. l / 2 oz. salt. 

3 oz. Calumet Baking 1 qt. milk. 

Powder. 2 oz. sugar. 

12 oz. lard. 

Roll out three-quarters inch thick, cut with two and 
one-half-inch cutter, set close together on pans, wash with 
egg. Bake in 375 to 400 degrees. 

58 Scotch Scones 

2 lbs. flour. 2 oz. Calumet Baking 

6 oz. lard. Powder. 

6 oz. sugar. y 2 lb. raisins. 

1J4 Pt. milk. Lemon flavor. 

Make stiff mixture, scale in ten ounce pieces, round up, 
then roll out about three-fifths of an inch thick. Cut in 
four, set on pans one-quarter inch apart, egg wash on top. 
Bake in 400 degrees. 

Cookies and Small Cakes 

59 Sugar Cookies 

3 lbs. sugar. 6 lbs. flour. 

2 lbs. butter or lard. 4 oz. Calumet Baking Pow- 

12 eggs. der. 

1 pt. milk. Lemon flavor. 

Method. — Rub sugar and butter, add eggs and milk, 
flavor, then the flour. Do not work mixture too much. 
Roll and cut with three-inch cutter; the cakes may be laid 
in sugar or left plain without washing. Bake in 375 de- 
grees. '■' 

60 Lemon Cookies — Fruit Cookies 

4 lbs. sugar. 4^ oz. Calumet Baking 

2 lbs. butter. Powder. 

1 pt. eggs. Lemon flavor. 

1 pt. milk. Wash with egg. 
6 lbs. flour. 

Mix like sugar cookies, wash lightly with egg wash. 
Bake in 350 to 375 degrees. Add three pounds sultana 
raisins for Fruit Cookies. 

Makes twenty dozen. 

35 




^s>fie Key to 
Bakeshop Success 







A TIME comes in the business career of almost every baker 
r-% when success seems to wane. This critical time, which 
-^" -^* occurs after a more or less extended period of prosperity, 
is often fatal L to the baker who feels that he enjoys confidence, 
and that he has earned a firm footing, out of the reach of the haunting 
anxieties incident to launching a bakery business. 

In fact, the real crisis arrives at a time when the proprietor feels 
more secure, and becomes thoroughly satisfied with his methods, 
his goods, and the trade that he is enjoying. Then appear the first 
symptoms of a general decline in his business; first, carelessness 
cropping out here and there, slipshod methods, quality sagging, 
slack deliveries, windows frequently empty or untidy, and little or 
no live advertising. Such symptoms invariably indicate the first 
stage of dry rot, which is naturally followed by a shrinkage in profits. 
The bank balance dwindles. Ordinarily, this deterioration is allowed 
to reach the entire make-up of the bakeshop before the baker realizes 
that something is radically wrong. Then the chances are, ten to 
one, that he will fail to make the proper diagnosis of his trouble, 
jumping from the frying pan into the fire by attempting to economize, 
illogically buying cheaper materials, and depending upon close buy- 
ing, instead of carefully looking after the details of baking and 
selling. 

The key to bakeshop success, free from these periods of deteriora- 
tion, is an item of daily use, yet its importance is rarely ever ap- 
preciated by the average baker. Ask the average baker what he 
considers the most important ingredient in the bakeshop, and at 
once he will say flour. He has studied and tested the various brands 
of flour; has learned to blend the various grades so as to get the 
best results; yet, frequently, the same baker has not taken the 
time to appreciate that there is one item, which is largely responsible 
for the success or failure of his pastries. No matter how careful he 
may have been in his choice of flours, he takes a big chance unless 
he has taken into consideration the most important item of all — 
baking powder. 

Maybe he has never thought about baking powder, except to 

secure the lowest price possible; yet, the quality of baking powder 

decides for him in advance whether or not his choice of flour has 

been well made. Even the results that are to be obtained from the 

milk, butter, sugar, eggs, and so on are dependent upon the class of 

baking powder used. 

36 



fflodern Mixes for Bakers 

Neither luck, pull or big capital will make the baker successful. 
It is just good, sound, modern business methods that recognize 
the importance of standardizing the shop as to quality, remembering 
that one of the most objectionable things from the consuming point 
of view is irregularity of the pastries sold at some shops. 

One cake is fine; another is indifFerent; another poor, and so it 
goes, all on account of the false economy in buying a cheap baking 
powder. Too many bakers depend on the "Jack of all trades" 
for this important specialty. They buy their flour from the mill 
that spends thousands of dollars each year maintaining and improv- 
ing the quality of their flour, with the view of making it a perfect 
baker's flour. Then, when it comes to the equally important item, 
baking powder, they take a chance on a product of some firm that 
hasn't the facilities to make a perfect baking powder. 

The manufacturer of a first-class, efficient, dependable baking 
powder is by no means the simple operation it is generally supposed. 
The total equipment for making baking powder possessed by some 
supply houses consists of a pair of scales and a more or less efficient 
mixing device in charge of a ten-dollar-a-week man or boy. They 
buy their materials from four or five different chemical houses, each 
material from a different firm, demanding always the cheapest ob- 
tainable product. They have not the slightest knowledge of the 
composition of these chemical substances, and would not know how 
to use it if they had. The materials are simply slapped together, 
regardless of their composition, according to a fixed formula that has 
been in use by the firm for years, a recipe that may have been the 
best a quarter of a century ago but not now. This is an age of 
specialists, and success in this line absolutely requires the applica- 
tion o: a wide and exact chemical knowledge. 

It is not uncommon for the small baker to give the supply man 
an order for spices, currants, molasses, peels, pans and bowls; then 
to add enough baking powder to bring the total weight up to require- 
ments. Where the palate and stomach are so vitally concerned, 
this policy certainly will not pay. It is better to strike a keynote 
to satisfaction, by recognizing baking powder as the key to bakeshop 
success. Even if the price per pound is more than formerly paid, 
it is cheap insurance to know that you will get full returns from 
the other materials used, which represent an investment of fully 
25 times the cost of the baking powder; besides, it is worth dollars 
and cents to have the absolute knowledge that every customer is 
coming back for more goods. The National Baker 

37 



^ Modern J/[lXeS for Bakers 

61 Fruit Cookies 

6 lbs. brown sugar. \y 2 pts. water. 

3 lbs. lard. 2 lbs. currants. 

15 eggs. 9 lbs. flour. 

3 oz. soda. Cinnamon and allspice. 

1^2 pts. molasses. 

62 Ginger Cookies, or Molasses Cookies 

6 lbs. sugar. ]/ 2 oz. ginger. 

3 lbs. lard. 5-4 oz. cloves. 

4 oz. soda. 1 • oz. cinnamon. 

2 qts. molasses. Wash with water, if no 

2 qts. water. steam in oven. Leave plain 

16 lbs. flour. or lay in sugar. 

Makes thirty dozen. Cut with three-inch scalloped cut- 
ter. Bake in 350 degrees. 

63 Oatmeal Cookies 

4 lbs. brown sugar. 4 lbs. oatmeal. 

3 lbs. lard. 4 lbs. flour. 

1 qt. milk. 4 lbs. chopped raisins. 

2 oz. soda. Lemon flavor. 

Mix like Sugar Cookies. Roll in strips, cut in pieces, 
.round up, set on slightly greased pans well apart, flatten, 
wash with egg and turn on pans on granulated sugar. 
Bake in 350 degrees. Fourteen cookies to the pound. 

64 Belmont or Crumb Cookies 

\y 2 lbs. sugar. 1 pt. water. 

1 lb. lard. 2 x /2 lbs. cake crumbs. 

1 pt. molasses. 4 lbs. flour. 

2y 2 oz. soda. Spices. 

Mix and bake like Molasses Cookies. Scale, 15 ounces 
dough per dozen at 10 cents per dozen. 

65 Scotch Cookies 

6 lbs. brown sugar. 3 oz. soda. 

3% lbs. lard. 9 lbs. flour. 

15 eggs. Allspice. 

1 qt. molasses: Cloves. 

1 pt. milk. 

Wash on top with thin egg whites, or thin egg wash. 
Bake in 350 degrees Fahr. 

66 Metropolitan Jelly Buns 

Mix two pounds of granulated sugar, three-fourths of a 
pound of butter, with seven eggs, one and one-third pints 
of milk, four pounds of cake flour and one ounce of Calu- 
met Baking Powder, like cookie dough, lemon flavor. Roll 
out and cut like sugar cookies, wash with eggs, spread a 
little jelly in the center of each; pull the dough over the 
top to cover the jelly; set on pans upside down. Press a 
•little, wash with egg; bake hot, jelly will burst through 
the top in different places. They look well and sell well 
at 10 or 12 cents per dozen. 

38 



J tfodern J/f/jces forjBah 



ers 



67 Lemon Snaps, Crisp 

Mix three pounds of powdered sugar, one pound of 
butter, one-fourth of a pound of lard, two ounces of Calu- 
met Baking Powder, four and one-half pounds of flour; 
then add ten yolks or four eggs, three-fourths of a pint 
of milk, one spoonful of lemon extract, one-fourth of an 
ounce of ammonia. Wash with the following: One table- 
spoonful of desiccated egg food or two eggs, a little milk, 
one tablespoonful of corn starch, one-half of a spoonful 
of salt; mix all together well. Bake at 370 degrees on 
ungreased tins. 

68 Hermits 

\y 2 lbs. sugar. \y 2 oz. Calumet Baking 
2 lbs. butter. Powder. 

9 eggs. 2 lbs. raisins. 
J /2 pt. milk. Lemon flavor. 

4 lbs. flour. 

Drop on greased pans. 

69 Graham Cookies 

3 lbs. sugar. 2 lbs. graham flour. 

\y 2 lbs. lard. 2 lbs. spring wheat flour. 

10 eggs. 2 oz. Calumet Baking 
1 pt. milk. Powder. 

Makes thirteen dozen. Drop on greased pans. 

70 Tea Cookies 

6 lbs. brown sugar. 2 oz. ammonia. 

3% lbs. lard. V/ 2 pts. milk. 

1 oz. soda. 2 oz. cinnamon. 

15 eggs. 10 lbs. flour. 

71 Fruit Sticks 

2^2 lbs. brown sugar. \y 2 pts. molasses. 

1 lb. butter. 4 oz. Calumet Baking 
15 eggs. Powder. 

2 lbs. currants. A J / 2 lbs. flour. 
y 2 lb. mixed peel. 

Cinnamon, ginger, all- 
spice. 
Mix like Cookies. Scale in one and one-half-pound 
pieces. Roll in strips, three strips on each pan, flatten, wash 
with egg. Bake in 325 degrees. Let cool and cut in slices. 

72 Ginger Cream Cookies 

1 lb. 2 oz. sugar. y 2 pt. milk. 

34 lb. butter. y 2 oz. cinnamon. 

y 2 pt. eggs. y 2 oz. ginger. 

y 2 pt. molasses. 1^4 lbs. flour. 

y 2 oz. soda. 

Rub as light as possible. Drop on greased pans. 

73 Cocoanut Butter Cookies 



6 


lbs. sugar. 


2y 2 


qts. milk or water, 


2 


lbs. lard. 


12 


lbs. flour. 


3 


lbs. short shredded co- 


4 


oz. soda. 




coanut. 


1 


oz. salt. 


2 


qts. molasses. 







39 



^ Modern JMlXeS for Bakers 

Drop on greased pans. Cool oven. Put in bowl of 
molasses, water and soda and salt, then lard and cocoanut, 
mix, add flour and sugar together and mix well. Drop out 
egg size on greased pans. Mixture makes thirteen dozen. 

74 Ceylon Cocoanut Drops 

Cream three pounds of sugar with one pound of butter 
and lard, add one pint of eggs, one quart of milk, five 
pounds of cake flour, three and one-half ounces of Calu- 
met Baking Powder, one pound desiccated cocoanut. Drop 
like Drop Cake on greased tins. Bake in a medium heat. 

75 Vanilla Jumbles 

3 lbs. sugar. 4 lbs. flour. 

1^2 lbs. lard. \y 2 oz. Calumet Baking 

18 eggs. Powder. 

1 pt. milk. Vanilla flavor. 

Mix like Cookies. Lay out in rings with bag and star 
tube two and one-half inches in diameter on light greased 
and floured pans. Bake in 375 degrees. 

76 Honey Cakes 

4 lbs. sugar. 3 oz. soda. 
3 qts. honey. Y 2 pt. water. 

10 eggs. 13 lbs. flour. 

Method of Mixing. — Rub sugar and eggs, add honey 
and soda, dissolved in water, then the flour. Mix well and 
work on the bench, kneading it for ten minutes. Bake a 
sample, if cookie flattens too much the dough requires more 
working. Grease pans and wet lightly to prevent the 
Cookies from sliding while being washed with the syrup. 
Bake in 350 degrees, if oven is hotter bake with damper 
open. Syrup for Wash: Dissolve two pounds icing sugar 
in scant pint of water. 

77 Cocoanut Bars 

2 lbs. powdered sugar. 1 oz. Calumet Baking 

1 lb. butter. Powder. 

2 lbs. macaroon cocoanut. 3 lbs. flour. 

y 2 pt. honey. Flavor, mace and vanilla. 

1 qt. milk. 

Mix like Cakes, dress with bag and large grooved star 
tube on light greased pans. Size of a large Lady Finger. 
Bake in 350 degrees. 



78 Peanut Bars 

2 lbs. sugar. 5 lbs. flour. 

\ l /i lbs. butter. 2 x / 2 oz. Calumet Baking 

10 eggs. Powder. 

1 pt. milk. Vanilla flavor. 

Mix like Cookies. Roll out in one sheet, wash with 
milk, then sprinkle with finely chopped peanuts mixed with 
granulated sugar, cut in bars 1^x3 inches. Let stand on 
pans half hour, then bake in 350 degrees. 

40 



TV 



X' 1 



Suggestions 




MAKE a record of daily happenings 
and changes for future reference. 
Wet salt will cause dough to come 
too fast and wild. 

Don't leave oily rags in open air or 
throw in open box — use close covered 
glavanized iron cans and avoid spon- 
taneous combustion. 

Bake new bread pans before using- 



eight to ten minutes in medium hot 
oven or until they take on a bluish 
tint like steel. Take out — rub out well 
with rough, clean cloth and grease inside 
thoroughly with pure lard while hot. 
Always burn pans out before greasing. 

Don't get in a rut — do things dif- 
ferently — do them in a way that will 
impress the customers favorably and 
attract their attention. That's adver- 
tising. 

Have special sales of cakes, baked 
beans and brown bread, lady fingers, 
rolls, etc. on certain specified days of 
the week. The housewife will welcome 
your suggestions that will help her 
diversify her menus. 

If you run one wagon, have a dif- 
ferent sign on each side — two wagons 
makes four signs, etc. "He who runs 
may read" and it makes one wagon 
look like two. Prosperity attracts the 
dollars. 

41 



^ Modern tylXeS for Bakers 



79 


Gin 


ger 


Snaps 






No, 


. I 




3 lbs. sugar. 

V/2 lbs. lard. 

1 qt. molasses. 






1 
2 
2 
6 


qt. water, 
oz. ginger, 
oz. soda, 
lbs. flour. 


80 




No. 


II 




1^2 lbs. sugar. 
1 lb. lard. 






2 
1 


oz. soda. 

lb. cake crumbs. 


1 qt. molasses. 
1 pt. water. 






1 
5 


oz. ginger and cinna- 
mon, 
lbs. flour. 



Mix like Cookies, cut with two-inch cutter. Bake in 
steam or wash with water. 325 to 330 degrees. 
Mixture No. I can be used in Drop Machine. 

81 Scotch Short Bread 

2 lbs. flour. Y A lb. lard. 

J /2 lb. sugar. 2 egg yolks. 

1 lb. butter. 

Rub shortening in the flour and sugar, mix with egg, 
cut with large, round cutter or round up and flatten, notch 
sides with thumb and first finger. Bake in 275 to 300 
degrees. 

82 Almond Macaroons 

2y 2 lbs. almond paste. 2y> oz. flour. 

2y 2 lbs. half fine granulated, About 1 pt. egg whites, 
half powdered sugar. 
Mix sugar with finely cut almond paste and gradually 
work in half of the egg whites, then work in the remainder. 
The mixture should be just soft enough so it does not run. 
Dress on double paper or on single paper and bake on 
double pans. Let bake up with door open then shut. Bake 
in 280 to 300 degrees Fahr. 

83 Cocoanut Macaroons — Warm Mixture 

3 lbs. macaroon cocoanut. 1% qts, egg whites. 
4y> lbs. sugar, half and half. 

Mix sugar, cocoanut and egg whites, in a kettle. Stir 
on a slow fire until it is softened and clears, so it can be 
dropped out with bag and tube. Do not make mixture too 
soft. Drop on paper and flatten with a wet cloth. Bake in 
275 to 300 degrees. Let bake up with door and damper 
open, then shut to give color. 

84 Kisses 

One pint egg whites, beat stiff; beat in one pound of 
XXXX sugar; then mix two pounds XXXX sugar; pinch 
of cream of tartar. Mixture makes twelve dozen rings at 
10 cents per dozen. 

Method. — Beat eggs light in a perfectly clean kettle, 
free from grease. When fairly up, add a small handful of 
sugar and beat in a little at a time till one-third is beaten 
in. Add flavor and mix in rest of sugar without any more 
beating. Mix lightly but fully. With bag and tube dress 
rings about one and three-quarters inch in diameter on 
light greased and dusted pans. Sprinkle with cocoanut. 
Bake in cool oven 250 degrees Fahr. 

42 



J\ Z[odern JlfjJCeS for Bakers 

85 Cocoanut Kisses 

One pint egg whites beaten stiff, two pounds XXXX 
sugar, one and one-half pounds macaroon cocoanut, pinch 
of cream of tartar. Drop on greased and floured pans. 
Beat whites as for Kisses mix and dress on paper or pans 
like Macaroons. Bake in 280 degrees. 

Pastry Making 

Pies and Fillings — Pastry Cream 

86 Puffpaste 

1 lb. spring wheat flour. % oz. cream of tartar. 

1 lb. cake flour. 1 egg. 

2 lbs. butter (or part sub- 5 scant pts. cold water. 

stitute). 
Work butter smooth in cold water. Rub four ounces 
butter in the flour with egg, water and cream of tartar; 
make a smooth dough, it should be firm and of the same 
consistency as the butter. Let dough rest for half an hour 
before rolling in the butter. Roll out dough three times 
as long as wide, one-quarter inch thick, place the butter 
in pats over two-thirds of the dough, then fold bare part 
over half of the butter, then the butter part over on top of 
the dough. Press down sides, then roll out to a long 
square one-quarter inch thick and fold in three. Give paste 
a rest, roll out again, fold in three, and give three more 
turns or foldings in three, four, five or six turns altogether, 
with intermissions between the rollings. Keep paste in a 
cold place, well covered. Use for Cream Rolls, Slices, 
Tarts and French Pastries. 



87 


Pie Dough 




Top Crust Bottom Crust 


4 


lbs. soft flour. 4 lbs. soft flour. 


3 


lbs. butter and lard. 1^ to 2 lbs. lard. 




A scant qt. cold water. 1 oz. salt. 


y 2 


oz. salt. 1 qt. water. 



When mixing have all the materials cold. Mix lard and 
butter in the flour by pressing it flat between the hands, 
shake it in the flour, do not rub it in. When adding the 
water with the salt dissolved, shake flour and water in 
without overworking the crust in mixing. Overworking 
makes an oily crust. Mix paste several hours before or 
overnight and let rest in cold plaee. 

88 American Puff Paste 

One pound of butter washed well in ice water and one 
pound of mixed flour; mix together very light, with one 
ounce of Calumet Baking Powder, one egg, one teaspoon- 
ful of salt and enough ice water to make a smooth paste, 
same as you make for tea biscuits; roll out once about 
eighteen inches long and ten inches wide, turn in the ends 
to meet in the middle and double again; let rest in ice box 
or cellar for an hour and repeat this until rolled out four 
times. For Tarts and Patties, roll out one-quarter of an 
inch in thickness, cut out with biscuit cutter, lay on clean 
cooky tins (not greased), and if time allows, let rest awhile 
in cold place before baking. When ready for the oven, 
dip the top of a small wine glass or biscuit cutter in hot 

43 



Modern Mixes for Bakers 

water and press in the center of each Tart, down to near 
the bottom of the paste; bake in a hot oven. When baked, 
cut the center all out with a sharp penknife and they are 
ready to fill. This paste is very valuable for the Ameri- 
can cook, so as to be able to make Patty shells with suc- 
cess, while it takes a great deal more experience to make 
French puff paste. 

89 Custard Pie- — Cocoanut Pie 

1^4 lbs. sugar. 1 gallon milk. 

2 oz. flour. Pinch of salt. 

1 qt. eggs. Vanilla or mace flavor. 

Line plates with pie paste or dough. Beat sugar, flour, 
salt and eggs well together, add flavor and mix with milk 
gradually. Custard is baked as soon as it sets in the cen- 
ter. .Take the clean, dry point of a knife and put in center 
of the pie. If it comes out dry the custard is done. When 
not done milk will be found on the blade. Too long bak- 
ing causes custard to curdle. 

For Cocoanut Pie. — Put handful of cocoanut in bottom 
before filling in the custard. 

90 Pumpkin Pie 

1 qt. pumpkin. Spices, cinnamon and all- 

Yz lb. sugar. spice or ginger. 

1^2 qts. milk. Tablespoon molasses. 

6 or 8 eggs. Y\ oz. of salt. 
1 oz. corn starch. 

Line plates with pie paste or dough. Mix like Custard 
. Pies. 

91 Lemon Pie — Orange Pie — Pineapple Pie 

24 to 1 pound of sugar. 3 to 3Y> oz. corn starch. 

3 to 5 lemons or oranges. 1 oz. butter. 

3 to 5 yolks. 1 qt. water. 

Dissolve starch in some cold water and mix with yolks. 
Grate the lemon rind on the sugar; put sugar, water 
lemon rind and juice to boil. When it boils add starch 
and yolks and stir till it thickens. Take off the fire and fill 
in the baked bottoms. Use the whites of eggs for me- 
ringue, one ounce sugar for each egg white. Make Orange 
Pie same as Lemon Pie. Use grated pineapple in place of 
oranges or lemons to make Pineapple Pie. 

92 Cream Pies — Vanilla, Cocoanut, Chocolate 

8 to 10 oz. sugar. 1 oz. butter. 

4 to 6 yolks. 1 qt. of milk. 
2^2 oz. corn starch. 

Set milk, sugar and butter to boil. Mix and dissolve 
starch and yolks in a little cold milk, add to boiling milk, 
stir till it thickens, take off the fire, flavor and fill in the 
baked crusts. 

For Cocoanut Cream Pie add four ounces grated cocoa- 
nut. 

For Chocolate Cream Pie add two ounces chocolate or 
powdered cocoa to vanilla flavored mixture. Finish with 
meringue like Lemon Pie. 

44 




How to keep 
your trade at home 




IT is not necessary to sacrifice profit or 
quality to retain your local trade — turn 
out high class, quality goods and you need 
not fear foreign competition. There never 
has been such a demand for tasty, home-like 
bakery products everywhere as there is today 
and the baker who specializes and provides 
his trade with goods of this character and 
advertises it, need not fear competition. Make 
a careful study of every ingredient used in 
your shop — hold that which is good and discard 
all that do not have and maintain a high stan- 
dard. Make sanitation your watch word and 
tell your public about it — above all, guarantee 
your products. 

Adopt a " trade mark" or a distinctive 
style of type or lettering for your products — 
the public will soon recognize it and it will be 
your best advertisement and will identify 
your product everywhere. 

No woman ever regretted giving up bread 
and cake making if she could secure quality 
bakings that were dependable — it is up to 
you to make your product known and ap- 
preciated in every home. 

Calumet Baking Powder has been thor- 
oughly demonstrated in every home in your 
vicinity — the housewife recognizes its super- 
iority and is familiar with its satisfactory and 
uniform results. 

Connect your store with the local advertis-. 
ing of Calumet by displaying it in your news- 
paper advertising, dodgers, etc., and use the 
Calumet hangers that are supplied every 
dealer gratis. 

45 



^ Modern J/flJCeS for Bakers 

93 Custard Cream for Filling Puffs and Eclairs 

No. I No. II 

1 qt. of milk. 10 oz. sugar. 

2 oz. corn starch. 5 yolks. 

3 eggs. 3 oz. corn starch. 

4 oz. sugar. 1 oz. butter. 
Vanilla flavor. 1 qt. of milk. 

Mix and cook as for Cream Pies, let cool and flavor. 

No. II can be used for filling Tarts and Cream Slices, 
adding various flavors, chopped nuts or melted chocolate 
mixed in the warm cream makes different cream pie and 
Tart fillings. 

94 Pie Filler for Fruit Pies 

Tapioca ground like fine cornmeal is the best thickener 
to use for a filler. It is flavorless and takes up the flavor 
of the fruit. It can be bought from good bakers' supply- 
houses. Take for general use twelve quarts water, two 
pounds tapioca, six pounds of sugar, put all in a kettle on 
the fire and stir until the milky appearance disappears; 
when the mixture is done. It should not boil, only become 
of a glassy appearance. Now take any reasonable amount 
of this filler and mix it with any canned fruit and use in 
the pies. 

95 Raisin Pies 

Take eight pounds seeded, large raisins, six quarts 
water, ten ounces tapioca, four pounds sugar, put water, 
tapioca and sugar on the fire and treat as given for filler; 
then add the raisins and let cool. You may add some 
lemon juice. This makes a pie filling costing about 3 
cents per pound. For very juicy berry pie fruit a slightly 
larger quantity of tapioca can be used, and for rhubarb 
and gooseberries more sugar should be added. 

96 Dairy Cream Pies 

The ordinary vanilla or chocolate cream pies are cov- 
ered with sweetened whipped cream instead of meringue 
and kept in a cool place. Use four ounces of sugar to 
each quart of whipped cream, flavor vanilla. A variety 
of these pies can be made by using a thin layer of pastry 
cream in the bottom and cover this with fresh berries 
or sliced peaches or preserves and cover with whipped 
cream, or with meringue or with soft marshmallow. Very 
nice for lunch rooms. 

Muffins, Wheat Cakes and Waffles 

97 For the Lunch Room 

Corn Muffins. 

1 lb. corn meal. y 2 oz. salt. 

2 lbs. soft wheat flour. 2y 2 pts. milk. 

8 oz. butter or lard. 2y 2 oz. Columet Baking 

8 eggs. Powder. 

Mix like cakes, fill in well greased muffin cups. Bake in 
400 degrees Fahr. Makes 5 l / 2 doz. This mixture can be 
baked in greased and flour-dusted square pans, and cut in 
slices or squares after baking, served as Corn Bread. 

46 



98 Wheat Muffins — Graham Muffins 

Two pounds soft wheat flour sifted with one and one- 
half ounces Calumet Baking Powder. Cream eight ounces 
sugar, eight ounces lard, five eggs, a scant quart of milk, 
a pinch salt, flavor of mace. Mix and bake like Corn 
Muffins. 

V/2 lbs. graham flour. Pinch salt. 

l / 2 lb. wheat flour. 8 oz. butter or lard. 

\y 2 oz. Calumet Baking 4 oz. sugar. 

Powder. 4 oz. molasses. 
4 eggs. 

Mix and bake like Corn Muffins. 

99 Wheat Griddle Cakes 

I. For each pound of flour, one ounce of Calumet Bak- 
ing Powder, two ounces sugar, one ounce melted butter, 
two yolks of eggs or two whole eggs, a pinch of salt, 
about one pint of milk. 

II. One pound flour, one ounce Calumet Baking Pow- 
der, two ounces sugar, one ounce shortening, one pint 
milk and water, salt. 

Mix dry ingredients in flour, add only a part of the 
liquid, mix smooth, add eggs and melted butter, and the 
rest of liquid gradually till batter is of the proper con- 
sistency. According to strength of flour, more or less 
liquid is required to reach this point. 



100 Corn Cakes, Rice Cakes, Flannel Cake, 
Graham Cakes 

For Rice Cake add one cupful of boiled rice to Wheat 
Cake mixture, add flavor of mace or nutmeg. 

For Flannel Cake add four ounces corn meal to Wheat 
Cake. 

For Corn Cake use half wheat, half corn meal, and mix 
like Wheat Cakes. 

For Graham Cake take one-third graham, two-thirds 
wheat flour, and mix same as Wheat Cake. Molasses may 
take the place of sugar in Graham Cakes. 



101 Buckwheat Cakes with Baking Powder 

Two pounds buckwheat flour, two ounces Calumet Bak- 
ing Powder, one-half cup molasses, two ounces melted 
butter or lard, three-fourths ounce salt, about three pints 
milk or water. Mix and bake like Wheat Cake. Egg can 
be added to enrichen the mixture. 

For Yeast Raised Buckwheat Cakes, add one-half ounce 
of yeast to three pints of milk and water. Set to a soft 
sponge in the evening with two pounds buckwheat flour. 
In the morning add molasses, butter and salt and mix 
smooth. Let rise up half and use. A little soda can be 
added to keep it sweet. 

47 



J\ /[oc/eri7 .Mixes for Bakers 

102 Crumpets or English Muffins with Baking 

Powder 

Two pounds wheat flour, two ounces Calumet Baking 
Powder, a scant quart of milk, one-half ounce salt. Sift 
salt and flour with baking powder. Set rings about three 
and one-half inches in diameter, one inch high, well 
greased, on hot griddle. Fill half with batter, turn over 
with ring when partly baked. Let bake up, remove ring 
and finish baking. 

A slightly stirrer mixture can be made and they may 
be rolled out and cut like Tea Biscuit and baked and 
turned on the cake griddle. 

103 Waffles 



No. I 




No. II 


2 lbs. soft flour. 


2 


lbs. flour. 


1 oz. Calumet Baking Pow- 


iy 2 


oz. Calumet Baking 


der. 




Powder. 


8 oz. melted butter. 


2 


oz. sugar. 


3 oz. sugar. 


4 


to 6 eggs. 


8 yolks of eggs. 


1 


qt. milk. 


A pinch of salt. 


4 


oz. butter. 


Flavor of mace or vanilla. 


Pinch salt. 


About 1 qt. of milk. 


Vanilla. 



Mix same as for Wheat Cakes, only a little thicker. 
The waffle irons should be of the right heat and well 
greased before pouring in the batter. The eggs can be 
reduced and the baking powder slightly increased to 
lighten the cakes. Some dusted with sugar. 

104 Short Paste for Lining Tarts, Etc. 

No. I No. II 

2 lbs. flour. 3 lbs. flour. 

1 lb. butter or butterine. Y 2 lb. butter or lard. 

24 lb. icing sugar. 6 oz. sugar. 

5 eggs. 1 oz. Calumet Baking 

Powder. 
Scant pt. milk or water. 

Sift sugar and flour, rub in the shortening and mix 
with eggs or milk into a firm paste; do not work too much. 
Let rest and use for lining Fruit Tarts, Custard or Cream 
Tarts and others. 



105 Parisian Tarts 

Line tart molds with short or puff paste, fill with dry 
beans or rice and bake crusts in good heat. When baked 
remove the beans, brush out and fill with various fillings. 
The beans or rice may be used over many times for this 
purpose. For Parisian Tarts: Put some jam or fruit in 
bottom, fill up with pastry cream, brush rim of tart with 
syrup, sprinkle with finely chopped cocoanut or other 
nuts; decorate top with candied cherry and angelica. 

48 



J Woc/em <M*XeS for Bakers 

Special Tart Layer Cakes for 
Restaurants 

105b 

A very profitable method of selling cakes in the res- 
taurant or better lunch room is to make up a variety of 
various cakes in large layer cake or torten. These cakes 
are usually baked in layer cake tins with a straight rim 
of about, twelve inches of diameter, and after baking two 
or three layers are put together with jellies, jams, creams, 
butter cream, marshmallows or meringue fillings. The 
top of these cakes may be finished with different flavored 
frosting such as vanilla, chocolate, caramel or coffee, and 
decorated with French fruit, glaces, etc. All the given 
layer cakes and richer loaf cake formulas can be used, 
but naturally they must not be made as thick as the usual 
layers, especially where three or four layers are put 
together. 

Here are a few recipes of good quality to use for Tart 
Cakes: 

105c* Vienna Almond Layer Cake 

No. I \y A lbs. flour. 

1 qt. eggs. Yz lb. cornstarch. 

3^ pt. yolks. Y-z oz. Calumet Baking 

2 lbs. powdered sugar. Powder. 

12 oz. melted butter. y 2 pt. milk or water. 

6 oz. ground almonds 

Sift starch, flour and baking powder well together. 
Beat eggs and sugar together till light, then add milk, 
mix lightly, then almonds and flour; now add carefully 
the melted butter and put mixture in greased and flour- 
dusted pans. Bake in 325 degrees. After baking turn 
over on sugar-dusted papers to cool. 

105d 

No. II 24 lb. cornstarch. 

3 lbs. powdered sugar. 2^ oz. Calumet Baking 

2 lbs. butter. Powder. 

1 qt. milk. Grated rind of lemon. 

2^4 lbs. cake flour. 

Sift starch, flour and baking powder. Cream sugar and 
butter, and add eggs by degrees, then milk and flour, and 
fill in the layer tins. This makes fifteen layers, 13 ounces 
each. Put from three to five layers together with jams, 
etc., and divide in 12 cuts for sale. 

106 Various Cream Tarts 

Make a Chocolate Cream as for Cream Pies, mix with 
a few dropped walnuts and fill in baked case; decorate 
with meringue and brown lightly in the oven. 

Take lemon, orange or other creams, put in baked bot- 
toms; decorate top with whipped cream or icing, or fill 
fresh or preserved fruits in bottom or on top of a little 
cream; use meringue or marshmallow for top. For marsh- 
maljow or meringue put on a border and finish center 
lattice-shape, or put on full top in steeple-shape. 

49 



J tfodern Mixes for Bakers 

107 Crumb Tart Fillings 

1 lb. sugar. V/2 lbs. cake crumbs. 

1 lb. butter. The grated rind of 1 lemon 

1 pt. eggs. or mace and almond 

1 pt. milk. flavor. 

Mix like cakes and use as required. A richer filling can 
be made by leaving out a part of the crumbs and add 
crushed almonds or nutmeats; chocolate may be added 
with or without spices; jam or fruit may be placed in 
the bottom. 

The shapes of the Tarts may be varied, baking them 
in oval or boat-shaped forms and decorate with various 
colored icings, creams and butter creams, etc. An endless 
variety of this kind can be created by the inventive 
confectioner. 



50 



EVERY crop of wheat has its own 
peculiarities and considerable 
study is necessary to overcome the 
difference in the flour each season. 
Oftentimes there is an excess of 
moisture and a shortage of sugar in the 
wheat, or vice versa, and while it is a 
simple matter to overcome the surplus 
or shortage of moisture, it is a different 
matter to remedy a lack of sugar. 
The "Aging" of flour oftentimes over- 
comes this to a certain extent, and as 
light and air are the two important 
factors in "aging" it is absolutely 
necessary to see that these two factors 
are provided for in your warehouse. 

Do not store flour in a basemen^ 
unless you have some mechanical means 
for creating a current of air thru it. 
It is impossible to secure the light that 
is necessary in other than a room above 
ground. 

A dry, light, airy room is absolutely 
necessary for proper storage and will in 
a short time pay for itself in the results 
secured in the baking. 

Some flour contains less gluten than others 
and consequently does not give as large a loaf as 
usual — more fermentation is necessary in such 
cases — either by an increase of yeast or time. 

The modern baker will keep his raw material 
properly and exercise the greatest care in pre- 
paring it for use. 

51 



j Modern Mixes forj&akers 
108 Breadmaking 

For quantities and proportions of ingredients, also for 
temperatures to be used consult the Handy Dough Table. 
According to quality of breads to be made the enriching 
ingredients can be arranged. 

Mixing. — The best method to use in mixing is to dis- 
solve salt and yeast separately and then add the other 
ingredients, such as sugar, milk, salt, extract and flour. 
When the machine is running add the dissolved yeast, con- 
tinue to mix for a few minutes then add the melted lard 
or oil. Mix thoroughly. The dough should occupy about 
one-third of the trough. Cover and let dough rest and rise 
till it is light enough that it will go down when touched by 
the hand. This may take from three to three and one-half 
hours. This is called the first rising. Then lay the dough 
over from sides and ends and let come up again for from 
one to one and one-quarter hours. Punch down again, 
give another half hour. Then it is usually ready to be 
scalded and made into loaves. If baking in steam give 
less proof in pans than when no steam is used. Giving 
a dough more age in the trough gives a larger loaf, a 
loose grain but usually causes loss of sweetness. 

Malt extract is used as a bread improver and as a stim- 
ulant to fermentation, less sugar can be used when using 
malt extract. A general rule which has been adopted in 
many bakeries for first quality bread is to figure for each 
twenty-five pounds of water or the twelve-quart pail: Six 
to seven ounces compressed yeast, five to six ounces malt 
extract, fifteen ounces sugar, twelve ounces shortening, 
six to eight ounces dry milk, about forty pounds flour, 
ten ounces salt. Yeast food flours or cornflakes are also 
used and are usually made with malt extract and yeast in 
a short, quick ferment, this saves yeast and shortening and 
hastens fermentation. 

109 Home Made Breads 

Home-Made Bread with Potatoes. — Twelve quarts of 
water, three pounds of peeled, boiled and mashed potatoes, 
six ounces yeast, twelve ounces sugar, twelve ounces lard, 
nine to ten ounces salt. Mash potatoes while warm, use 
the water the potatoes are boiled in and cold water, strain 
through sieve. Dissolve the yeast in half of the water, 
sugar and salt in the other half and make the dough as 
usual. Do not give too much proof in the pans. You 
may use a part milk in this formulae. 

110 Home Made Bread with Malt Extract 

Twelve quarts of water, five ounces yeast, one pound of 
cornflakes or H. O. E. yeast food flour, eight ounces malt 
extract (60 degrees extract), eight ounces sugar, nine 
ounces salt, eight ounces lard, six to eight ounces dry 
milk, thirty-eight to forty pounds flour. Dissolve yeast, 
malt extract and cornflakes in two quarts of water at 85 
degrees, the milk, sugar and salt in the rest of water. Let 
yeast mixture stand 15 minutes. Mix as directed in open- 
ing chapter. With shop at 80 to 85 degrees and dough at 
80 to 82 degrees it will be up the first time in about three 
hours, give one hour second rise, then give two more 
punchings in half hour intermissions. Scale and mould in 
pans. 

52 



Modern ^flXeS for Bakers 

111 Plain Home Made Bread 

12 qts. water. 14 oz. lard. 

6 to 7 oz. yeast. 9 oz. salt. 

14 to 16 oz. sugar or half 38 to 40 lbs. flour, 
malt extract. 

Mix and ferment as directed. Bake without steam in 
oven for Home Made and give good proof for cut bread, 
give less proof cut and bake with a little steam in oven. 
Makes about sixty-two sixteen-ounce loaves. 



112 Sponge Bread 

For Pan Bread, Vienna and other Bottom Breads. 

Sponge 6 oz. lard. 

10 lbs. flour, Ay 2 oz. salt. 

2y 2 oz. yeast. 10 to 11 lbs. flour. 

Dough Temperature, 78 to 83 de- 
6 oz. sugar. grees. 

Let sponge rise and drop. Use a slightly cooler tem- 
perature for doughing than for sponge. 

Let dough come up full once, punch down, let come 
half and take. Use a softer dough for panbreads than for 
hearth baked bread. 

For Vienna Bread take all milk for doughing. 

113 Straight Dough for Mothers Bread 

Cream Breads also for Milk Breads and Hearth Baked 

Rolls. 

200 lbs. flour. 2^ lbs. yeast. 

115 to 120 lbs. water (or add 5 lbs. sugar. 

3 gals, of milk and use 4 lbs. lard. 

24 lbs. less water). 3 lbs. salt. 

Mix as usual. Let come up full the first time. Punch 
„dough; let come up three-quarters, punch again and take 
when three-quarters up third time. According to strength 
of flour the dough may require another half hour before 
taking. 

114 Raisin Bread 

Sponge V/ 2 lbs. sugar. 

1 gal. water. \y 2 lbs. lard. 

3 oz. yeast. 4 oz. salt. 

Dough 6 lbs. sultana raisins. 

10 lbs. flour. 10 lbs. flour. 
y 2 gal. milk. 

Let sponge drop, then add milk and other ingredients. 
Let dough come up full once, let come up half again and 
take. Scale one pound five ounces for 10 cents. Makes 
thirty to thirty-two loaves. Some bakers use one pint of 
eggs to the above mixture and wash the baked loaves with 
syrup while warm or frost with thin frosting. 

53 



Jtfodern Mixes for Bah 



ers 



115 Plain Rolls 

Set warm sponge with one gallon water, two ounces 
yeast, ten pounds flour. Let rise and drop. Add for dough 
one-half gallon milk, one and one-half pounds sugar, one 
and one-half pounds lard, three ounces salt, ten to twelve 
pounds of flour. Four pounds of dough makes three dozen 
rolls. Work like for Raisin Bread. From this dough make 
Parker House, Plain Rolls, Finger Rolls. Make a soft 
dough when making Sandwich Buns. 

116 Sweet Dough 

Sponge 3 lbs. sugar. 

1 gal. water. 3 lbs. butter and lard. 

4 oz. yeast. 3 oz. salt. 
10 lbs. flour. 15 eggs. 

Dough Flavor, mace and lemon. 

Yz gal. milk. 
Mix like for Raisin Bread. Add milk, sugar, lard and 
eggs, creamed together like for Cakes. Make smooth 
dough. Let come up full twice and take. For a still richer 
dough for Coffee Cake add sixteen ounces more butter and 
eight ounces more sugar. The Plain Rolls dough and 
Sweet Dough can be used for Doughnuts and Jelly Balls 
or Bismarcks. 

117 Special Dough for French Coffee Cake or 

Form Cake 

Take half spring, half winter wheat flour. Set a soft 
sponge with one gallon milk, eight ounces yeast, twelve 
pounds of flour at 85 degrees. Take sponge when it drops; 
cream two and one-half pounds sugar, three pounds butter 
and lard with fifteen eggs, add flavor of mace and lemon, 
beat smooth with the sponge, add 2 pounds of raisins and 
let prove up half, then scale about twelve ounces of this 
mixture in well greased forms; let prove up double in size, 
bake in 330 to 340 degrees. Take out of forms and sift 
with powdered sugar while warm. These sell for 10 cents 
in most of the bakeries. «• 

118 Butter Rolls 

5 qts. milk and water. 12 eggs. 

6 oz. lard. y 2 lb. yeast. 

1 lb. sugar. Mix to medium dough. 

2^ oz. salt. 

Roll in three and one-half pounds butter like puff paste. 

119 Hot Cross Buns 

(50 doz. — straight dough). 12 oz. yeast. 
6 qts. milk 1^4 oz. cinnamon. 

6 qts. water. \ l / 2 oz. allspice. 

5 lbs. brown sugar. 1 . oz. cloves. 

3 lbs. lard. 5 lbs. fruit. 

l / 2 lb. salt. 
Flour to make medium stiff dough. Stamp with cross 
when partially proofed. Wash with egg, sugar and milk. 

54 



^ Modern Mixes for Bakers 

120 Boston Brown Bread with Baking Powder 

One pint of corn meal, one-half of a pint of rye meal, 
one-half of a pint of graham flour, one-half of a pint of 
wheat flour, two tablespoonfuls of Calumet Baking Pow- 
der; mix all with one teaspoonful of salt. One quart of 
fresh milk, mix all well, and if too stiff add a little water. 
Make no stiffer than corn muflins; put in well greased,- 
deep tins, with cover; do not fill them half full. Set in a 
pan with one and one-half inches of water, so as to steam 
or boil from bottom, or bake in a steamer. Bake three 
or four hours in a medium oven; after two hours cool down 
the oven to 360 degrees. 



121 Boston Brown Bread 

5H oz. Calumet Baking 3 lbs. corn meal. 

Powder. 3 lbs. rye flour. 

2 oz. salt. 3 lbs. graham flour. 

4 qts. molasses. 3 lbs. spring wheat flour. 

4 qts. milk or half water. 2 lbs. raisins. 

Makes thirty-two 5-cent loaves scaled fourteen ounces 
each. Mix all the ingredients together, scale into the well 
greased molds, bake from one and one-half to two hours 
in a temperature of 275 to 300 degrees Fahr. 



122 Whole Wheat Bread— Graham Bread 

For Graham Bread use half graham and half bread 
flour. For Whole Wheat, two-thirds whole wheat flour 
and one-third spring. 

1 gal. water. y 2 pt. molasses. 

3 oz. yeast. 4 oz. lard. 

3 oz. salt. About 14 lbs. of mixed flour. 

4 oz. sugar. 

Make a straight dough as usual. Let dough come up 
once full, then punch down. Let come half, punch again, 
and give half hour and take. Give shorter proof in pan. 
Bake in 375 degrees. 



122b American Rye Bread 

Set a sponge with one gallon water, two and one-half 
to three ounces yeast, and ten pounds of rye blend; set 
at 80 degrees; let rise and drop well. For the dough add 
one-half gallon water, six ounces salt (caraway seed if 
desired, two ounces), and about twelve pounds of rye 
blend. Have the dough about 75 degrees. Let the dough 
come up full once, work down, let come up half and take, 
scale and mold in loaves. 

Bohemian Rye Bread. — Use pure rye flour for dough- 
ing. Scale 5-cent loaves at one pound two ounces; 10-cent 
loaves at two pounds four ounces. 

55 



J tfodem Jtfixes for Bah 



ers 



122c Rye Bread with Yeast and Sour Dough 

Take about three pounds of rye bread dough, left from 
the previous day for this purpose; dissolved in one quart 
of water. Set a sponge with two gallons of water, four 
ounces yeast, about sixteen pounds of rye flour and the 
old dough. Let rise and drop; add two gallons more of 
water, twelve ounces salt, caraway seed and more rye 
flour to make a firm dough. Let this dough just come up 
so it shows life, then scale and mold into loaves, prove 
and bake in steam. Rye bread requires a slightly higher 
temperature in baking than white bread, usually from 425 
to 435 degrees Fahr. 

122d Salt Rising Bread 

To make this bread successfully, a warm temperature 
of from 106 to 110 degrees Fahr. must be maintained dur- 
ing the whole process. The corn meal used should not 
be sterilized or kiln dried (most mills sterilize the corn 
before grinding). Where it is practical, grind your own 
corn for this purpose, using white corn. Put five to six 
ounces meal, one-half teaspoonful soda and a pinch of 
salt in small bowl or pan; add one and one-half pints 
boiling milk and one-half pint boiling water gradually to 
the meal and stir to a soft batter. This forms the start. 
Set this bowl well covered on top of the back oven in 
the sand, or in a pan of warm water where the given tem- 
perature can be maintained. Best to set this in the 
evening, as it takes about twelve hours to become light. 
When this ferment is light take a larger bowl or dishpan, 
put in three quarts of water and sufficient bread flour to 
make a thick batter as for Pan Cakes and add the first 
ferment, beating it well. Have this batter at the right 
temperature and set in proving closet, which should be 
warm and moist. This sponge will be light in one hour 
at a temperature of 110 degrees. Then make the dough. 
Add three quarts water, five ounces salt, five ounces sugar 
and eight ounces lard; make a medium dough; let dough 
come only so it shows life, then scale and mold in pans; 
set in warm prover. Do not give as much proof as for 
yeast bread and bake, as usual. A one-pound loaf bakes 
in twenty minutes. Some bakers leave out the milk in 
the first ferment, add one pound of mashed potatoes, the 
potato water, two dunces brown sugar, one ounce ginger. 
This is said to hasten the start, gets it ready in a shorter 
time. 



56 




Oven Hints 



NEVER poke a hard coal fire from the 
top; keep ashes out from bottom and 
make fire bright under grate. Remove 
the ashes often from ash pan; if the ashes are 
allowed to bank up under grate,this will ruin 
your grates and furnaces in a short time. 

The greatest help to success is a good draft. 
A chimney or stack that is good enough for 
a stove or candy furnace, is not always good 
enough for an oven. Nothing less than an 
8x10, inside measure, should be used, and the 
top of the chimney or stack must be above 
all the surrounding buildings and trees. 
Don't blame the oven, get after the draft. 
This means a saving of fuel as well as time. 
Have oven stand close to chimney, and do 
not reduce size of pipe on oven at any point. 
Cut hole in chimney or stack if not large 
enough. 

If your chimney or stack is lower than 
surrounding buildings, run it high enough 
and whatever you do, do not reduce the 
size; keep the same size all the way up as 
reducing it kills the draft. 

You will save time and coal by having a good draft, 
and any extra expense you may go to in improving 
your chimney will be more than made up in this way, 
Ovens connected with large steam boiler flues provide 
a draft that is too strong. 

Many people seem to think that if they connect the 
oven with chimney that they have done all that is 
necessary; sometimes too much draft is worse than 
not enough. 

Do not burn greasy lard tubs and other sticky 
matter, or refuse; it damages your furnace. If you are 
careful in firing your oven, keeping the ash pan free of 
ashes, the flues clean, you not only add to the life of 
your oven, but save in repairs and time in operation. 
Watch your bakers and see that this is done. It only 
takes a few seconds each day. 

57 



Modern Mixes forftak 
Straight Dough 



ers 



FLOUR 


WATER 


SALT 


SUGAR 


LARD 




YEAST 


Lbs. DOUGH 


Lbs. Ozs. 


Lbs. Ozs. 


Lbs. Ozs. 


Lbs. Ozs. 


Lbs. Ozs. 


Lbs. 


Ozs. Lbs. Ozs. 


25 g 


15 1 


§ 6 


|10 


< 
> 

DO 


8 




§ 4 


41 8 


50 § 


30 : 


§12 


ii: 4 


1 D< 

*5> 






i 8 


83 


75: 


45 § 


i: 2 


1 m 814 

1 oo 


158 


8 




^ 12124 8 


100 5 


60 o 


1 § 8 


22% 8 


2°3 




1 


> 

30 


166 


125 


75 § 


1 14 


3|i 2 


2 § 


8 


1 


4207 8 


150 


90 3 


2 4 


3 312 


3 3 




1 


8249 


175 


105| 


2 10 


4 i 6 


3 = 


8 


1 


12290 8 


200 


120 o 


3 


5 I 


4 £ 




2 




332 


400 


240. 


6 


10 9 


Q m 
O w 




4 




664 


600 


360 | 


9 


15 


12 




6 




996 



Read across from left to right. 



Copyright 1912, Washburn-Crosby Co., U.S.A. 



TEMPERATURE 


TABLE 


FOR 


80 DEGREE 


DOUGH 






TEMPERATURE OF FLOUR 




90 88 


86 


84 


82 


80 


78 


76 


74 


72 


70 


68 


66 


64 


62 


60 


58 


56 


54 


52 


50 








1UU 


50 


52 


54 


56 


58 


60 


62 


64 


66 


68 


70 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 




98 


52 i54 


56 58 60 


62 


64 


66 


68 70 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 




96 


54 56 


58 60 


62 


64 


66 


68 


70 72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 




94 


56 58 


60 


62 


64 


66 


68 


70 


72 74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


O 


92 


58 


60 


62 


64 


66 


68 


70 


72 


74 76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


90 


60 


62 


64 


66 


68 


70 


72 


74 


76 78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 




to 


88 


62 


64 


66 


68 


70 


72 


74 


76 


78' 80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


86 


64 


66 


68 


70 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 





84 


66 


68 


70 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


S3 


82 


68 


70 


72 


74 


76 


78 


30 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 


80 


70 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 






78 


72 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 




Oh 


76 


74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 




74 


76 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 




S 
ti 


72 


78 


80 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 




h 


70 


83 


82 


84 


86 


88 


90 


92 


94 


96 


98 


100 


102 


104 


106 


108 






68 


82 


84 


86 


88 90 


92 


94 


96 


98 100 


102 


104 


106 


108 


We do not 




66 


84 


86 


88 


90 92 


94 


96 


98 


100102104 


106 


108 


recommend using 
water above 




64 


86 


88 


30 


92 94 


96 


98 


100102104106 


108 


108° 




62 


88 


90 


92 


94 


96 


98 


100102104106 


103 


Copyright 1912 




60 


90 


92 


94 


96 


98 


100 


102104106)108 


Washburn-Crosby Co. 
U.S.A. 



To Find Temperature of Water to be Used 

Find the number in the left hand column of figures corresponding to the temperature 
of the room. Follow across to a point under the top row of figures corresponding to the 
temperature of the flour. The number at this point represents the required temperature 
of the water. 

From this deduct twice the amount the dough is heated by the mixer. 



58 



^ Modern JMlXeS for J&a.kers 

EXAMPLE. Room temperature 80 degrees, Flour Temperature 70 degrees. Find 
80 the room temperature in the left hand column of figures. Follow across to the number 
directly below 70 in the top row of figures corresponding to the flour temperature. If the 
mixer warms the dough 10 degrees, deduct 20 degrees or twice the amount the mixer warms 
the dough. Deducting 20 from the number 90 found above, we have 70 degrees, the proper 
temperature for the water to be used in the present case. 

A mixer having 12 to 18 revolutions per minute will warm the dough from about 2 
degrees to 6 degrees in 20 minutes mixing. At 20 to 30 revolutions it will warm the dough 
from about 6 degrees to 10 degrees in 20 minutes mixing. In a high speed mixer from 
about 10 degrees to 15 degrees in 20 minutes mixing. In a very warm shop these figures 
are nearly double; in a cold shop these figures would have to be reduced. 

We figure 80 degrees F, as being about normal for shop temperature, 
and the above time and temperature can only be followed when your shop 
temperature ranges near this point, say 76 degrees to 84 degrees. 

But when the temperature of the shop is ranging below 76 degrees or 
above 84 degrees the baker must regulate his temperature and time of fer- 
mentation to meet this condition. 

The baker should be very careful about proofing his bread. The proof 
must be regulated according to the temperature of the oven: High tempera- 
ture, long proof; low temperature, short proof. 

To have your dough at 80 degrees after mixing see our table for 80 degrees 
dough. If higher temperature is desired, for each degree additional make 
the water used 2 degrees higher. 

It is better to use more yeast than high temperature to ripen a dough. 

A dough fermenting at a high temperature develops ferments, causing 
sourness. The loaf will have a coarse, honeycombed texture, be poor in flavor 
and will make a generally unsatisfactory loaf. 

A warm dough is inclined to become slack and sticky. It will appear 
young while in reality it is aged sufficiently. 

A cool dough gives a sweet flavor, a white color, and is the proper method 
to use in making good bread. 

During the hot summer days the water from the hydrant is usually not 
cool enough to hold the temperature of the dough at 80 degrees to 84 degrees. 

Use a thermometer and be sure the dough is not above 80 degrees to 84 
degrees when leaving the mixer. A dough properly mixed and properly 
fermented practically insures good bread. 

A dough mixed warm will not take good absorption. The warmth 
softens the gluten so it is not capable of taking the water it should. 

Our table shows a reduction in temperature and time of fermentation 
as the doughs increase in size. This is due to the generation and retention 
of more heat in the larger doughs. 

(See Temperature Table for 80 Degree Dough.) 



Temperature 

of 

Dough After 

Mixing 


TIME OF FERMENTATION 

Wherever Soft Water is Used Shorten Time 

Formentation. Wherever Hard Water is 

Used Lengthen Time Formentation 


When mach- 










ine mexer 

is used mix 

doush at leats 

15 to 20 min. 


Ist 
Rising 


2nd 
Rising 


3rd 
Rising 


4th Total Time 
Rising to the Bench 


84 degrees 


3 Vo hours 




y 2 


Vi 


O -J/o hours 


84 degrees 


dyO hours 




y 2 


y 2 


O J/o hours 


84 degrees 


O yO hours 




Vi 


Vi 


5yo hours 


Ofc degrees 


OyA. tours 




M 


/9 'O yA_ hours 


04 degrees 


OyA. hours 




Vl 


Vi 


OyA hours 


OL. degrees 


OyA. hours 




Vl 


Vi 


5/4 hours 


0£ degrees 


O hours 




Y 2 


Vi 


O hours 


Ot degrees 


O hours 




Vi 


Vi 


O hours 


OU degrees 


O hours 




H 


j/o 5 hours 


OU degrees 


O hours 




Vi 


-J/o O hours 



A Practical 

Dough 

Sheet for 

Everyday 

Use in the 

Bakeshop 



A Guide to 

Accurate 

Work 



Saves Time 

and Avoids 

Errors 



Read across from left to right 



Copyright 1912, Washburn-Cro>by Co., U.S.A. 



j quart water makes 2 lbs 



1 gallon makes 8 lbs. One 12-quart pail makes 24 lbs 



The above Dough Sheet and Tables reproduced by special permission of Washburn- 
Crosby Co., manufacturers of GOLD MEDAL FLOUR. 



59 




j4dditional Mixes 



pi 

< ^ 



J tfoc/em JrflXeS for Bakers 



i 

Jtfodern Mixes formal*™ 



Modern tylXeS for Bakers 



J tfodern Mixes forj&ak 



ersr 



• 



LIBRARY OF CONGRESS 




I 

013 974 637 5 



